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roasted chicken and acorn squash with sumac brown butter

Donna Clark - Cooking at Clark Towers
great sheet pan dinner the legs and squash cook in the same amount of time. Plus easy clean up!
Servings 4

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