Roast Chicken With Sorghum and Squash
A hearty and elegant dish combining tender roasted chicken legs with nutty sorghum grain and sweet butternut squash, finished with brown butter, fresh parsley, and jewel-like pomegranate seeds for a beautiful blend of flavors and textures.
Ingredients
- •1 tablespoon Kosher salt
- •1 cup sorghum
- •½ large butternut squash
- •6 tablespoons unsalted butter
- •4 pieces bone-in chicken legs
- •1 tablespoon olive oil
- •½ teaspoon black pepper
- •½ cup low-sodium chicken broth
- •1 tablespoon pure maple syrup
- •1 tablespoon sherry vinegar
- •2 tablespoons fresh lemon juice
- •½ cup parsley
- •½ cup pomegranate seeds
Cooking Instructions
- 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.
60 min
- 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.
45 min
- 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.
35 min
- 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.
9 min
- 5.
Divide squash and sorghum among plates and top with chicken, parsley, and pomegranate seeds.
5 min
