Rustic One-Pan Chicken Roast Chicken Legs with Butternut Squash and Tomatoes
INGREDIENTS
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Active: 10 MIN; Total: 1 HR
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1¼ pounds peeled and chopped butternut squash (about 4 cups; from 1½ pound squash)
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2 pints cherry tomatoes, halved, or small tomatoes, quartered
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1 onion, peeled and cut into 8 wedges
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2 sprigs of rosemary or thyme
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2 tablespoons plus 1 teaspoon extra-virgin olive oil
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Salt and pepper
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4 whole skin-on chicken legs
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¼ cup parsley leaves, finely chopped
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