Roasted Chicken and Acorn Squash with Sumac Brown Butter

• servings: 4
• active time: 20 minutes
• total time: 1 hour 50 minutes

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.