Place chicken on a baking sheet; season with 2 teaspoons salt, half of the lemon zest, and half of black pepper. Refrigerate overnight to marinate
Let chicken come to room temperature. Preheat the oven to 450°F. Add acorn squash to baking sheet, then drizzle olive oil over the chicken and squash. Sprinkle remaining salt and black pepper on the squash. Add in thyme sprigs around chicken and squash
Bake until chicken is browned and the squash is tender, about 35 minutes. Transfer chicken and squash to a platter. Discard thyme sprigs; reserve pan juice
Heat butter in a small saucepan over medium, stirring occasionally until browned
Pour pan juice from baking sheet into saucepan. Stir in honey, basil, oregano, remaining lemon zest, and salt. Drizzle the mix over chicken and squash. Garnish with thyme leaves
Ingredients
4 chicken leg quarters
3 1/4 tsp, divided Urban Meadow® salt
4 tsp, divided lemon zest
2 tsp, divided black pepper
2 medium, halved cut into 1/2 inch slices acorn squash
