Step 1

In bowl whisk together yogurt, sugar, Za’atar, oil, orange zest, lemon zest, lemon juice. Reserve 1 cup for serving alongside finished chicken. Pour remaining marinade mixture over chicken. Turn the chicken to coat well. Cover and refrigerate for 4 hours. Bring to room temperature prior to cooking.

Step 3

To cook the chicken: Heat oven to 350 F. Transfer chicken, skin-side up, to an oven safe pan. **Toss the butternut squash in the remaining oil and season with salt and pepper, then place it all around the chicken. Transfer pan to the oven and roast for 40 minutes, basting at least twice through out the cook time.

Step 5

Chicken is ready when the thickest part of the chicken is pierced with a knife and the juice runs clear or when thermometer inserted at the thickest part of the chicken reads 165F.

Step 7

**For a more caramelized finished on the butternut squash, roast it on a separate pan to avoid the butternut from being steamed by the chicken juice. Roast it at the same time as the chicken.