Teriyaki Orange Glazed Roast Chicken with Butternut Squash
A complete one-pan dinner featuring tender roast chicken and caramelized butternut squash glazed with a sweet and savory teriyaki-orange mixture. The Asian-inspired glaze adds depth while the squash provides natural sweetness that complements the chicken perfectly. This comforting meal works well for Sunday dinners or entertaining, offering an elegant presentation with minimal cleanup required.
Ingredients
- 1 whole chicken, 3 1/2 to 4 lb
- 1 medium butternut squash, 2 lb, unpeeled, cut into 4 pieces
- 2 tablespoons butter or margarine, melted
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon pepper
- 2 tablespoons teriyaki baste and glaze
- 2 tablespoons frozen orange juice concentrate, thawed
Instructions
- 1
Heat oven to 375°F and brush chicken and squash pieces with melted butter
- 2
Sprinkle chicken and squash with salt, garlic powder, ginger and pepper
- 3
Place chicken in shallow roasting pan and insert meat thermometer into thickest part of inside thigh without touching bone
- 4
Roast chicken uncovered for 30 minutes
- 5
Mix teriyaki baste and glaze with orange juice concentrate in small bowl
- 6
Remove chicken from oven and arrange squash around chicken
- 7
Brush teriyaki mixture over chicken and squash
- 8
Return to oven and roast uncovered for 20 minutes
- 9
Brush remaining teriyaki mixture over chicken and squash and cover chicken loosely with foil
- 10
Roast 25 to 40 minutes longer until squash is tender and thermometer reads 180°F and legs move easily
Tips
Use an ovenproof meat thermometer for accurate temperature monitoring without opening the oven door repeatedly
Cut squash into uniform pieces to ensure even cooking alongside the chicken
Let chicken rest 10 minutes before carving to retain juices and ensure easier slicing
Good to Know
Refrigerate leftovers up to 3 days in covered container
Can prep chicken and squash with seasonings up to 4 hours ahead, refrigerate until ready to roast
Serve immediately while hot, garnish with orange wedges if desired
Common Mistakes
Don't skip the meat thermometer to avoid undercooked chicken
Cover chicken with foil during final cooking to prevent over-browning
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
similar sweet-salty flavor
FAQ
Can I use chicken pieces instead of whole chicken?
Yes, use bone-in pieces and reduce cooking time to 45-60 minutes total, checking internal temperature reaches 165°F for breast meat.
What if I don't have teriyaki glaze?
Mix 2 tablespoons soy sauce, 1 tablespoon honey, and 1 teaspoon rice vinegar for a homemade substitute.
How long will leftovers keep?
Properly stored leftovers will keep in the refrigerator for 3 days or can be frozen for up to 3 months.