Roast Chicken With Sorghum and Squash

Ingredients for Roast Chicken With Sorghum and Squash

• Kosher salt

• 230g sorghum

• 1/2 large butternut squash, peeled, cut into 1-inch pieces (about 450g )

• 6 tablespoons unsalted butter, cut into small pieces, divided

• 4 bone-in chicken legs (thigh and drumstick

• about 1.4kg total)

• 1 tablespoon olive oil

• Freshly ground black pepper

• 120ml low-sodium chicken broth

• 1 tablespoon pure maple syrup

• 1 tablespoon (or more) sherry vinegar

• 2 tablespoons fresh lemon juice

• 1/2 cup coarsely chopped parsley

• 1/2 cup pomegranate seeds

How to make Roast Chicken With Sorghum and Squash

Bring 1200ml 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 204°C. Arrange squash on another rimmed baking sheet; season with salt and dot with 2 tablespoons 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 74°C, 30–35 minutes.

Cook remaining 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.