Roasted Chicken Acorn Squash with Sumac Brown Butter
Chicken
Ingredients
4 chicken leg quarters
31/2 teaspoons kosher salt divided
4 teaspoons lemon zest divided
2 teaspoon black pepper divided
2 medium acorn squash halved and then cut into 1/2 inch slices
3 tablespoon olive oil
3 thyme sprigs
2 tablespoons unsalted butter
1 teaspoon honey
1 teaspoon sumac divided
1 teaspoon Cajun spice or Aleppo pepper spice
Directions
on a rimmed baking sheet evenly sprinkle 2 teaspoons salt, 2 teaspoons lemon zest, and 1 teaspoon black pepper on both sides of the chicken, refrigerate, uncovered overnight or at least 8 hours.
Place chicken on the counter for about an hour so it comes to room temperature. Preheat the oven to 450'F Add the acorn squash to the baking sheet; drizzle both with some extra virgin olive oil. Sprinkle squash with 1 teaspoon of salt and remaining black pepper. Spread fresh thyme sprigs around the chicken and squash.
Bake for about 35-45 minutes or until the chicken at the thickest part of the thigh reads 165'F and the squash is tender. Transfer chicken and squash to a platter, Discard the thyme sprigs. reserve the pans juices.
Heat the butter in a small saucepan over medium heat, stirring occasionally, until browned, roughly 3-4 minutes. Scrape the pan juices from the baking sheet into the saucepan. Whisk in the honey, 1/2 teaspoon sumac, remaining teaspoons lemon zest and remaining salt. Drizzle all over chicken and squash. Sprinkle with Cajun or Aleppo pepper, thyme leaves and remaining sumac.