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Roasted Chicken and Acorn Squash with Sumac Brown Butter Recipe

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This recipe for Roasted Chicken and Acorn Squash with Sumac Brown Butter is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
Directions:
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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I have not made this yet

 

 

 

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