Roasted Chicken and Acorn Squash with Sumac Brown Butter
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
Instructions
Roasted Chicken and Acorn Squash with Sumac Brown Butter serves 4 original recipe by Food & Wine.
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