INGREDIENTS
4
Chicken legs, bone-in skin-on
4 cups
Butternut squash
2 tbsp
Lemon juice from 1 lemon, fresh
2 tbsp
Sage, fresh
1
Yellow onion, diced (about 1/2 cup), small
1 1/2 cups
Chicken broth, low-sodium homemade or store-bought
1
Kosher salt and freshly ground black pepper
1 tbsp
Olive oil
1 tbsp
Butter