Name: Roast Chicken With Sorghum and Squash
Yield: Serves 4
Ingredients: Kosher salt; 1 cup sorghum; 1/2 large butternut squash, peeled, cut into 1-inch pieces (about 2 cups); 6 tablespoons unsalted butter, cut into small pieces, divided; 4 bone-in chicken legs (thigh and drumstick; about 3 pounds total); 1 tablespoon olive oil; Freshly ground black pepper; 1/2 cup 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

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Photo by Alex Lau

Sorghum is a gluten-free grain, with a texture similar to wheat berries, barley, and millet—so feel free to substitute those for this chicken recipe instead.

Recipe information

Yield
Serves 4

Ingredients

Kosher salt

1 cup sorghum

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

6 tablespoons unsalted butter, cut into small pieces, divided

4 bone-in chicken legs (thigh and drumstick; about 3 pounds total)

1 tablespoon olive oil

Freshly ground black pepper

1/2 cup 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

Preparation

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. Drain well.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Divide squash and sorghum among plates and top with chicken, parsley, and pomegranate seeds.

TagsChicken Leg Chicken Poultry Sorghum Rice & Grains Wheat Berry Barley Millet Butternut Squash Squash Vegetable Main Dinner Gluten Free Nut Free Roast Fall Winter Bon Appétit

Recipe notes

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