- 8 chicken legs
- 5 large white potatoes
- 1 (8 ounce) package baby carrots
- 5 cloves garlic
- 2 yellow squash, quartered lengthwise and cut crosswise into 1/2-inch slices
- 1 large onion, peeled and sliced
- 1 tablespoon dried parsley flakes
- 1/2 tablespoon garlic powder
- salt to taste
- black pepper to taste
- 4 tablespoons butter, divided
- 2 cups water, or as needed
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken legs in a 9×13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
- Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.