Being able to cook all the ingredients for this recipe together in the same dish makes it a fuss-free, delicious addition to your Sunday lunch menu.
1. Preheat oven to 450°F / 230°C. In a medium bowl, place chicken legs and add pepper, salt, olive oil, garlic, and poultry seasoning. Toss to coat.
2. Place in a roasting pan. Peel and seed butternut squash and cut into 1-inch cubes. Place into a large bowl. Peel potatoes and cut into one-inch cubes. Place into a bowl with the squash. Peel carrots and cut up peppers, add into a bowl with the cherry tomatoes and kale.
3. To the bowl add olive oil, salt, freshly ground pepper, garlic, and sage. Toss to coat. Pour contents into roasting pan.
4. Bake for 35 minutes, stirring occasionally. Remove chicken from roasting pan, and cover with tin foil to keep warm. Return roasting pan with squash and potatoes to oven and bake for 15 minutes more. Serve chicken with squash, potatoes, carrots, tomatoes, kale and peppers.