Roast Chicken With Sorghum and Squash
Roast Chicken With Sorghum and Squash is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Bring 5 cups water to a boil in a medium pot, season with salt, and add sorghum.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring 5 cups water to a boil in a medium pot, season with salt, and add sorghum.
Cover and cook until tender, about 1 hour.
Place racks in upper and lower thirds of oven and set a rimmed baking sheet on lower rack; preheat oven to 400°F.
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, 40–45 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 165°F, 30–35 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.