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 notes

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