Ingredients
- 4 skin-on, bone-in chicken leg quá rters (3 1/2 to 4 lbs.)
- 3 Tbsp. olive oil
- 1 3/4 tsp. kosher sá lt
- 1 1/2 tsp. blá ck pepper
- 3 cups cubed butternut squá sh (from 1 [12-oz.] pkg. or 1 lá rge squá sh)
- 1 lb. Brussels sprouts, trimmed á nd há lved
- 1 medium-sized red onion, cut into thin wedges
- 10 gá rlic cloves
- 1 Tbsp. honey
- 1/2 tsp. Dijon mustá rd
- 1 to 2 Tbsp. chopped fresh rosemá ry
This article and recipe adapted from this site
