2-3 lbs. chicken ~ thighs or legs are best ............... 2 TB extra-virgin olive oil
1 TB. dried oregano leaves.......................................1 tsp. crushed dry sage leaves
1 tsp. Kosher salt.......................................................1/2 tsp. black pepper
3-4 large carrots.........................................................1 small Butternut squash
about 1/2 large onion (white or yellow), cut into quarters
***
Preheat oven to 375. Line a large rimmed baking sheet with foil.
Peel the butternut squash and cut into about 1" cubes. Toss into a bowl. Peel and cut the carrots into about 1" cubes, and toss into the same bowl, with the onion quarters.
Drizzle the olive oil on top of the veggies, and sprinkle the sage, oregano, salt and pepper on top. Lightly toss to cover all of the veggies. Then spread them in a single layer on the lined baking sheet.
Cut any excess fat/skin off the chicken. Rub the pieces inside of the bowl that the veggies were in (to coat with the remaining oil & herbs). Put the pieces (skin-side-up) on the baking sheet and sprinkle a little more of the herbs & spices on top (if necessary).
Roast everything for about 30 minutes. Turn over the chicken pieces and flip over the veggies. Roast for another 15 minutes or so. Then turn the chicken pieces back over (skin-side-up) and give the veggies another quick toss with a spatula. Roast another 10-15 minutes or so.
NOTE: If you want a darker, crisper skin, you can turn the oven up to 400 the last 10-15 minutes (but remove any of the veggies that you think will burn at that heat then).