Roast Chicken With Sorghum and Squash
Roast Chicken With Sorghum and Squash is a gluten free and fodmap friendly recipe with 4 servings. For $2.31 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This main course has 725 calories, 30g of protein, and 43g of fat per serving. 19 people were impressed by this recipe. A mixture of pomegranate seeds, sorghum, low sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Epicurious. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a great spoonacular score of 85%. If you like this recipe, you might also like recipes such as Cheesy Sorghum and Shaved Squash Pilaf, Roasted Squash Salad with Toasted Sorghum, and Maple Roast Chicken and Squash.
Servings: 4
Ingredients:
Freshly ground black pepper
1/2 large butternut squash, peeled, cut into 1-inch pieces (about 2 cups)
4 bone-in chicken legs (thigh and drumstick; about 3 pounds total)
Kosher salt
2 tablespoons fresh lemon juice
1/2 cup low-sodium chicken broth
1 tablespoon pure maple syrup
1 tablespoon olive oil
1/2 cup coarsely chopped parsley
1/2 cup pomegranate seeds
1 tablespoon (or more) sherry vinegar
1 cup sorghum
6 tablespoons unsalted butter, cut into small pieces, divided
Equipment:
pot
baking sheet
oven
kitchen thermometer
frying pan
Cooking instruction summary:
Preparation Bring 5 cups water to a boil in a medium pot, season with salt, and add sorghum. Cover and cook until tender, about 1 hour. Drain well. Place racks in upper and lower thirds of oven and set a rimmed baking sheet on lower rack; preheat oven to 400F. Arrange squash on another rimmed baking sheet; season with salt and dot with 2 Tbsp. butter. Place on upper rack in oven. Roast, turning occasionally to recoat with butter, until tender, 4045 minutes. Meanwhile, rub chicken all over with oil; season with salt and pepper. Place skin side down on heated baking sheet on lower rack in oven. Roast until an instant-read thermometer inserted into the thickest part of thigh registers 165F, 3035 minutes. Cook remaining 4 Tbsp. butter in a large skillet over medium heat until it foams, then browns (be careful not to let it burn), about 5 minutes. Reduce heat to medium-low; add sorghum, squash, broth, maple syrup, and vinegar to brown butter and toss to combine. Simmer until liquid is evaporated, about 4 minutes. Remove from heat and stir in lemon juice; season with salt, pepper, and more vinegar, if desired. Divide squash and sorghum among plates and top with chicken, parsley, and pomegranate seeds.
Step by step:
1. Bring 5 cups water to a boil in a medium pot, season with salt, and add sorghum. Cover and cook until tender, about 1 hour.
2. Drain well.
3. Place racks in upper and lower thirds of oven and set a rimmed baking sheet on lower rack; preheat oven to 400F. Arrange squash on another rimmed baking sheet; season with salt and dot with 2 Tbsp. butter.
4. Place on upper rack in oven. Roast, turning occasionally to recoat with butter, until tender, 4045 minutes.
5. Meanwhile, rub chicken all over with oil; season with salt and pepper.
6. Place skin side down on heated baking sheet on lower rack in oven. Roast until an instant-read thermometer inserted into the thickest part of thigh registers 165F, 3035 minutes.
7. Cook remaining 4 Tbsp. butter in a large skillet over medium heat until it foams, then browns (be careful not to let it burn), about 5 minutes. Reduce heat to medium-low; add sorghum, squash, broth, maple syrup, and vinegar to brown butter and toss to combine. Simmer until liquid is evaporated, about 4 minutes.
8. Remove from heat and stir in lemon juice; season with salt, pepper, and more vinegar, if desired.
9. Divide squash and sorghum among plates and top with chicken, parsley, and pomegranate seeds.
Nutrition Information:
covered percent of daily need
