Roasted Chicken & Acorn Squash - Urban Meadow®

Roasted Chicken & Acorn Squash - Urban Meadow®

Prep Time

20 minutes

Cook Time

1 hours 50 minutes

Total Time

2 hourss 10 minutes

Yields

4

Directions

  1. 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
  2. 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
  3. 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
  4. Heat butter in a small saucepan over medium, stirring occasionally until browned
  5. 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 ea chicken leg quarters
  • 3 1/4 tsp, divided ea Urban Meadow® salt
  • 4 tsp, divided ea lemon zest
  • 2 tsp, divided ea black pepper
  • 2 medium, halved cut into 1/2 inch slices ea acorn squash
  • 3 tsp ea Urban Meadow® extra virgin olive oil
  • 3 sprigs ea sprigs of thyme
  • 2 tbsp ea Urban Meadow® unsalted butter
  • 1 tsp ea Urban Meadow® honey
  • 2 tsp ea dried basil
  • 1 tsp ea dried oregano
  • garnish ea fresh thyme leaves