Chicken Legs/Thighs Nestled in Vegetable Heaven

3-4 Leg/Thigh quarters, seasoned with salt, red/black pepper and paprika
Fresh rosemary sprigs (2 per quarter)
4 ears of fresh corn, cut in half
2-3 large yams, washed and cut into large rounds, leave peeling on
1 (8-10 oz.) steamer bag of cubed butternut squash
6-8 small red potatoes, cut in half
6-8 baby Yukon gold potatoes, cut in half
1 (8-oz.) container sliced mushrooms
1 large Vidalia onion, thinly sliced
Salt, black pepper
Olive oil
Italian dressing

1. In large roasting pan, spray with PAM.
2. Prep the yams, potatoes, mushrooms and onion. Add in the butternut squash.
3. Mix well and place in bottom of pan.
4. Drizzle with olive oil and season with salt and black pepper.
5. Place the seasoned quarters on top of the veggies.
6. Nestle the corn cobs around the perimeter of the pan.
7. Drizzle more olive oil across the chicken and veggies.
8. Drizzle the Italian dressing across the pan as well.
9. Place rosemary sprigs on the quarters.
10. Cover with foil and place in 375 oven for 1 hour.
11. Remove foil and turn the oven to 400 and cook another 15-20 minutes, until golden and make sure the potatoes are tender.
    *The mixture of potatoes make for a nice unique taste. Serve with a nice green veggie and salad and you have another winner!