Sweet brown molasses provides the perfect counterpart to piquant pepper in the glaze for this main dish recipe.
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Chicken
2 pounds (4 cups) butternut squash, peeled, cut into 2-inch pieces
2 tablespoons Land O Lakes® Butter, melted
12 teaspoon salt
6 (about 7 ounces each) chicken leg quarters, skinned
Glaze
13 cup molasses
3 tablespoons soy sauce
1 teaspoon coarse ground pepper
1 teaspoon ground ginger
*Substitute 6 split chicken breasts.
STEP 1
Heat oven to 375°F.
STEP 2
Toss together squash, butter and salt in 15x10x1-inch baking pan. Place chicken in pan, meat-side down. Bake 35 minutes or until chicken begins to brown. Turn chicken. Stir squash mixture.
STEP 3
Combine all glaze ingredients in bowl.
STEP 4
Drizzle chicken and squash with glaze. Continue baking 20-25 minutes or until internal temperature of chicken reaches at least 165°F and juices run clear when pierced with fork and squash is tender.
STEP 5
Remove chicken and squash to serving platter.
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