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Maple Roast Chicken and Squash
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Prep Time:
10 minutes
Total Time:
2 hours 5 minutes
Satisfy your family with savory baked chicken and maple-glazed squash for a cozy dinner. Serving 4.
Ingredients:
  • 1 whole chicken (3 to 5 lb)
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon dried marjoram leaves
  • 1/4 teaspoon pepper
  • 1 medium acorn squash, quartered, seeds removed
  • 1 can (8 oz) crushed pineapple in unsweetened juice, undrained
  • 1/2 cup real maple syrup
  • 2 tablespoons soy sauce
  • 2 tablespoons Dijon mustard
Instructions:
  • Preheat your oven to 375°F. Remove and discard the giblets from the chicken. Rinse the chicken inside and out with cold water, then pat dry with paper towels. Rub the chicken with seasoned salt, marjoram, and pepper. Place the chicken in a shallow roasting pan. Insert an ovenproof meat thermometer into the thickest part of the inside thigh, ensuring it doesn't touch the bone. Bake for 45 minutes.
  • Place the squash pieces, cut side up, in a circle around the chicken in the baking dish and continue baking for an additional 30 minutes.
  • Combine pineapple, juice, maple syrup, soy sauce, and mustard in a small bowl until fully incorporated. Pour 1 cup of the mixture over the chicken and squash. Bake for an additional 15-30 minutes until the chicken reaches 180°F, the legs move easily when lifted, and the squash is tender, basting occasionally with pan juices.
  • Take the chicken and squash out of the pan and cover them to keep warm. Pour the drippings from the pan into a medium saucepan. Combine with the remaining pineapple mixture, stir well, and cook over medium heat for 5 to 10 minutes until slightly reduced. Serve the pineapple mixture with the chicken and squash.

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