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.
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
Directions
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.
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.
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.
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.
Divide squash and sorghum among plates and top with chicken, parsley, and pomegranate seeds.
