Roasted Chicken and Acorn Squash with Sumac Brown Butter

Name: Roasted Chicken and Acorn Squash with Sumac Brown Butter
Total time: 110 min
Ingredients: 4 chicken leg quarters (about 3 1/2 pounds); 3 1/4 teaspoons kosher salt, divided; 4 teaspoons lemon zest, divided; 2 teaspoons black pepper, divided; 2 medium acorn squash, halved and cut into 1/2-inch slices; 3 tablespoons extra-virgin olive oil; 3 thyme sprigs; 2 tablespoons unsalted butter; 1 teaspoon honey; 1 teaspoon sumac, divided; 1 teaspoon Aleppo pepper; Fresh thyme leaves, for garnish

4.0

(2)

2 Reviews

Pre-salting the chicken makes for savory flavor throughout and helps crisp up the skin. Browning the butter adds nutty depth to the sauce; a flourish of sumac and Aleppo—though not fresh ingredients—adds a fresh, bright flavor to the finished dish.

By Josh Miller

Updated on September 1, 2019

Roasted Chicken with Squash — Photo: Victor Protasio

Active Time:

20 mins

Total Time:

1 hrs 50 mins

Yield:

4

Ingredients

4 chicken leg quarters (about 3 1/2 pounds)
3 1/4 teaspoons kosher salt, divided
4 teaspoons lemon zest, divided
2 teaspoons black pepper, divided
2 medium acorn squash, halved and cut into 1/2-inch slices
3 tablespoons extra-virgin olive oil
3 thyme sprigs
2 tablespoons unsalted butter
1 teaspoon honey
1 teaspoon sumac, divided
1 teaspoon Aleppo pepper
Fresh thyme leaves, for garnish

Directions

Place chicken on a rimmed baking sheet; sprinkle evenly with 2 teaspoons salt, 2 teaspoons lemon zest, and 1 teaspoon black pepper. Refrigerate, uncovered, 8 hours or overnight.
Let chicken come to room temperature, about 1 hour. Preheat oven to 450°F. Add acorn squash to baking sheet; drizzle chicken and squash with olive oil. Sprinkle squash with 1 teaspoon salt and remaining 1 teaspoon black pepper. Tuck thyme sprigs around chicken and squash.
Bake in preheated oven until a thermometer inserted in thickest portion of chicken registers 165°F and squash is tender, about 35 minutes. Transfer chicken and squash to a platter. Discard thyme sprigs; reserve pan juices.
Heat butter in a small saucepan over medium, stirring occasionally, until browned and fragrant, about 3 minutes. Scrape pan juices from baking sheet into saucepan. Whisk in honey, 1/2 teaspoon sumac, remaining 2 teaspoons lemon zest, and remaining 1/4 teaspoon salt. Drizzle over chicken and squash. Sprinkle with Aleppo pepper, thyme leaves, and remaining 1/2 teaspoon sumac.

Notes

Look for sumac at your local Middle Eastern market or on Amazon.

Suggested Pairing

Nutty, full-bodied, white Rioja.