Roasted sheet pan chicken with acorn squash and a sumac brown butter

Today here in New Hampshire it was in the 20’s this morning, frost on the pumpkin is an understatement. Today is also the day we turn the clocks back an hour, I did not sleep in an extra hour, my internal clock isn’t so precise. And there is a crazy election on everyone’s mind. It’s going to be a rough week for all of us! I personally turn to comfort food and a nice cup of hot tea when stressed. Comfort food to me that is roasted chicken. This dish is very easy to make and if you don’t have all the same ingredients I used on hand, use your go-to spice mixture, I am sure it will bring you more comfort using what you are used to.

If you have never tried acorn squash you really should check it out. I would describe it as a mild squash flavor, most people add something to it to make it a little sweet, maple syrup or as this recipe we are using honey. You can eat the skin, or if you choose not to that’s OK to. I think it is easier to prep and cook it with the skin on and you can easily remove it on your plate of before you serve it.

As I mentioned if you don’t have an ingredient as I don’t know too many people who carry the spice sumac in their cupboards. And honestly if it were not for my daughter, neither would I. But now that I do I have it on hand for future use. It has a lovely lemon flavor that I think you will like.  If you are interested you should be able to find sumac at a Middle Eastern market or online.

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roasted chicken and acorn squash with sumac brown butter

great sheet pan dinner the legs and squash cook in the same amount of time. Plus easy clean up!

Servings 4

Author Donna Clark - Cooking at Clark Towers

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

Instructions

• 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.

Notes

You should be able to find sumac at a Middle Eastern market or online.

Adapted from Food and Wine Magazine