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