Celebrate the weekend with this easy citrus-glazed chicken recipe and baked squash side, prepared with lots of orange marmalade.
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2005
- 1 acorn squash (1-1/2 lb/750 g)
- 1/2 cup orange marmalade
- 2 tablespoons cider vinegar
- 2 tablespoons soy sauce
- 2 cloves garlic minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 lb boneless skinless chicken thigh
- 2 tablespoons minced fresh parsley
MethodCut squash in half lengthwise; scoop out seeds. Cut each half into 6 wedges.
In large bowl, whisk together marmalade, vinegar, soy sauce, garlic, ginger, salt and pepper; add squash and turn to coat. Place squash on large foil-lined rimmed baking sheet, reserving marmalade mixture. Bake in 425°F (220°C) oven for 15 minutes.
Meanwhile, add chicken thighs to remaining marmalade mixture; turn to coat well. Add to baking sheet of squash. Drizzle any remaining marmalade mixture over top.
Roast chicken and squash, basting occasionally, until juices run clear when chicken is pierced and squash is tender, 15 to 20 minutes.
Broil chicken and squash until chicken is golden. Sprinkle minced parsley over squash.
More chicken recipes:
Nutritional facts Per serving: about
- Sodium 832 mg
- Protein 34 g
- Calories 377.0
- Total fat 9 g
- Cholesterol 141 mg
- Saturated fat 2 g
- Total carbohydrate 42 g
- Iron 22.0
- Folate 21.0
- Calcium 7.0
- Vitamin A 8.0
- Vitamin C 32.0