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Whole Roasted Chicken with Quinoa Pilaf

Whole Roasted Chicken with Quinoa Pilaf
Total Time:
2 hours, 30 minutes
Active Time:
15 minutes


Nonstick aluminum foil
2 tablespoons reduced-sodium soy sauce
1 teaspoon garlic powder
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 (3 1/2 lb) whole chicken
1 shallot, finely chopped
1 teaspoon vegetable oil
4 cups butternut squash spirals (about 1 lb)
2 cups chicken broth
1 cup tri-color quinoa
1/2 cup sprouted lentils


  1. Line baking sheet (or roasting pan) with foil. Combine soy sauce and spices; stir until blended. Pat chicken dry with a paper towel, then slip fingers between skin and meat to loosen skin. Lift skin and carefully use a spatula (or fingers) to spread spice mixture on meat. Place chicken on baking sheet and let stand at room temperature 30 minutes.
  2. Preheat oven to 350°F. Roast chicken 1 1/4–1 1/2 hours and until 165°F. Tent chicken with foil and let stand 15 minutes.
  3. Preheat 4-quart saucepot on medium-high 1–2 minutes. Chop shallot (2 tablespoons). Add oil and shallots to pot; cook 2–3 minutes or until tender. Add butternut squash, broth, quinoa, and lentils; cover and cook on low 16–18 minutes or until broth is absorbed. Remove skin from chicken, then carve and serve over pilaf.

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Nutritional Information

CALORIES (per 1/6 recipe) 480kcal; FAT 17.00g; SAT FAT 4.00g; TRANS FAT 0.00g; CHOL 125mg; SODIUM 510mg; CARB 43g; FIBER 7.00g; SUGARS 6g; PROTEIN 38g; CALC 4%; VIT A 0%; VIT C 0%; IRON 20%

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