Type what you have

Ingredients

• ✓ parsley flakes
• french fry
• cooking spray
• pizza sauce
• oregano
• mozzarella cheese
• pepperoni

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Spread fries onto a baking sheet and coat with cooking spray.
3. 3 Bake in the preheated oven until crispy, 35 to 40 minutes.
4. 4 Mix pizza sauce and oregano together in a bowl; pour over fries. Sprinkle mozzarella cheese over sauce mixture and top with pepperoni slices. Sprinkle parsley over sauce and pepperoni.
5. 5 Turn the oven to broil.
6. 6 Broil fries until cheese is browned and bubbling, 2 to 4 minutes.

By What's for dinner, mom?

Ingredients

• ✓ parsley flakes
• olive oil cooking spray
• crescent roll dough
• mozzarella cheese
• parmesan cheese
• garlic powder
• button mushroom
• pepperoni
• black olive

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 2 baking sheets with cooking spray.
2. 2 Lay a sheet of waxed paper onto a work surface. Unroll crescent dough and separate into 16 individual triangles. Cut each triangle in half lengthwise creating 32 isosceles triangles. Arrange triangles on the waxed paper.
3. 3 Sprinkle a pinch of mozzarella cheese in a thin line parallel to the shortest edge of each triangle, ensuring the cheese doesn't touch the edges. Top the mozzarella cheese with Parmesan cheese and parsley flakes.
4. 4 Roll the short end of each triangle halfway toward the top point, creating a rim, and sprinkle garlic powder over dough. Place a mushroom half on half of the triangles, midway between the rim and the top point, and a pepperoni half in the same place on the remaining triangles. Place 1 or 2 olive slivers against the rim to form a "ribbon" or "belt" on each "hat". Place the "hats" on the prepared baking sheets.
5. 5 Bake in the preheated oven until golden brown, 5 to 7 minutes.

By NomNomDelicious

Ingredients

• ✓ parsley flakes
• egg
• mayonnaise
• worcestershire sauce
• horseradish sauce
• hot pepper sauce
• salt
• pepper
• paprika

Instructions

1. 1 Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain and cool under cold running water in the sink.
2. 2 Peel cool eggs and cut in half lengthwise. Place yolks into a mixing bowl and set whites aside. Mash yolks with a fork until smooth; stir in mayonnaise, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Spoon yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe yolk mixture into egg white halves. Chill for at least 30 minutes before serving. Sprinkle with parsley and paprika to garnish.

By Jan Charles

Ingredients

• ✓ parsley flakes
• sour cream
• mayonnaise
• green onion
• dill weed
• seasoned salt

Instructions

1. 1 Stir sour cream, mayonnaise, parsley, green onion, dill, and seasoned salt together in a bowl until smooth.

By Kate

Ingredients

• ✓ parsley flakes
• butter
• onion
• salt
• cream cheese
• sour cream
• worcestershire sauce
• garlic powder

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), and select Saute function. Add butter, onion, and salt. Cook until onions are soft and caramelized, about 8 minutes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 5 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
3. 3 Select Saute function again and cook for 5 minutes or until liquid has evaporated. Turn pressure cooker off and allow to cool for 5 minutes.
4. 4 Combine cream cheese, sour cream, Worcestershire sauce, parsley, and garlic powder in a large bowl. Remove onions from pressure cooker using a slotted spoon and add to bowl with cream cheese mixture. Stir. Cover dip with plastic wrap and refrigerate for a minimum of 1 hour.

By Soup Loving Nicole

Ingredients

• ✓ parsley flakes
• cooking spray
• butter
• buttermilk biscuit dough
• cheddar cheese
• jalapeno pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.
2. 2 Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.
3. 3 Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup Cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes.
4. 4 Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.
5. 5 Bake in preheated oven until golden brown, 40 to 45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.

By bfr610

Ingredients

• ✓ parsley flakes
• eggplant
• garlic
• tahini sauce
• lemon
• red pepper flakes
• salt
• olive oil

Instructions

1. 1 Gather the ingredients. Place one rack in the lower third of the oven and another one in the upper third. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut a shallow slit along the side of the eggplant and place into a baking dish.
3. 3 Roast on the lower rack of the preheated oven until eggplant is completely shrunken and soft, about 40 minutes. Move to the upper rack and continue baking until skin is charred, about 5 more minutes. Remove from the oven and let sit until cool enough to handle, 15 to 20 minutes.
4. 4 Peel and discard eggplant skin. Place eggplant flesh into a bowl; stir in garlic, tahini, lemon juice, pepper flakes, and salt until well combined.
5. 5 Drizzle olive oil over top and garnish with parsley.

By IMANKAY

Ingredients

• ✓ parsley flakes
• mayonnaise
• dill pickle relish
• onion
• caper
• white sugar

Instructions

1. 1 Combine mayonnaise, 2 tablespoons relish, 1 tablespoon chopped onion, capers, parsley, and sugar in a blender until smooth.
2. 2 Transfer sauce to a bowl; stir in remaining 1 1/2 tablespoons relish and 1 tablespoon chopped onion. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

By duboo

Ingredients

• ✓ parsley flakes
• onion
• honey mustard
• catfish fillet
• garlic salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, mix together the onion and mustard. Season the catfish fillets with garlic salt and pepper. Place on a baking tray and coat with the onion and honey. Sprinkle parsley flakes over the top.
3. 3 Bake for 20 minutes in the preheated oven, then turn the oven to broil. Broil until golden, 3 to 5 minutes.

By Jennifer Dugas Vitale

Ingredients

• ✓ parsley flakes
• onion flake
• beef bouillon granules
• onion powder
• celery seed
• paprika
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Stir onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper together in a bowl. Use as a substitute for a 1-ounce envelope of dry onion soup mix.

By Faye Watkins

Ingredients

• ✓ parsley flakes
• olive oil
• poultry seasoning
• salt
• paprika
• black pepper
• turkey leg

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Whisk together olive oil, poultry seasoning, parsley, salt, paprika, and pepper in a small bowl until evenly combined.
3. 3 Brush 1/2 of oil mixture on all the sides of the turkey legs and place into the air fryer basket.
4. 4 Cook for 25 minutes. Brush the tops of the turkey legs with some of the oil mixture. Flip turkey legs over and brush with remaining oil mixture. Cook until turkey is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ parsley flakes
• cooking spray
• chicken breast
• ranch dressing
• panko bread crumb
• parmesan cheese
• garlic powder

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with aluminum foil; place a wire cooling rack on top and spray with cooking spray.
2. 2 Put chicken into a gallon-size resealable plastic bag. Add ranch dressing; seal and shake bag to coat chicken evenly.
3. 3 Mix panko, Parmesan cheese, garlic powder, and parsley together in a bowl; pour into bag with chicken. Seal and shake bag to coat thoroughly. Remove from bag; place on rack in a single layer.
4. 4 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn broiler on high; broil until crispy, about 1 minute.

By Samantha

Ingredients

• ✓ parsley flakes
• cooking spray
• tilapia
• lemon juice
• butter
• garlic
• pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with nonstick cooking spray.
2. 2 Rinse tilapia fillets under cool water, and pat dry with paper towels.
3. 3 Place fillets in the prepared baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
4. 4 Bake in the preheated oven until fish is white and flakes when pulled apart with a fork, about 30 minutes.

By Eireann

Ingredients

• ✓ parsley flakes
• butter
• seafood seasoning
• lobster tail
• bamboo skewer
• olive oil
• salt
• black pepper
• lemon wedge

Instructions

1. 1 Whisk melted butter, parsley, and seafood seasoning together in a bowl. Refrigerate until ready to use.
2. 2 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
3. 3 Using kitchen shears, cut the top portion of each lobster shell lengthwise down the middle. Crack shells open to expose meat. Separate meat from sides of shell. Insert a skewer in each tail lengthwise (this will prevent curling as it is grilled). Brush 1/2 teaspoon of olive oil on the exposed meat of each tail. Season with salt and pepper.
4. 4 Place tails on the grill grate, flesh-side down, and grill for 6 minutes. Using tongs, flip tails, and spoon reserved seasoned butter over the top. Grill for 4 minutes more. Serve with lemon wedges.

By Soup Loving Nicole

Ingredients

• ✓ parsley flakes
• egg
• worcestershire sauce
• mayonnaise
• seafood seasoning
• baking powder
• salt
• white bread
• crabmeat

Instructions

1. 1 Mix egg, Worcestershire sauce, mayonnaise, parsley, seafood seasoning, baking powder, and salt together with your hands in a large mixing bowl. Tear bread into tiny bits; add to the egg mixture. Gently fold in crabmeat; form into 4 cakes and arrange onto a lined baking sheet.
2. 2 Refrigerate at least 30 minutes.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Bake crab cakes until heated through and lightly browned, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ parsley flakes
• red wine vinegar
• soy sauce
• olive oil
• basil
• oregano
• garlic powder
• black pepper
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl.
3. 3 Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 to 4 hours.
4. 4 Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
5. 5 Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jennifer

Ingredients

• ✓ parsley flakes
• olive oil
• lime
• garlic powder
• onion powder
• chili powder
• oregano
• black pepper
• chicken drumstick

Instructions

1. 1 Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 2 hours and preferably overnight.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Meanwhile, line a baking sheet with aluminum foil. Remove drumsticks from marinade, shake off excess, and arrange on the baking sheet. Discard remaining marinade. Let chicken come to room temperature until the oven has preheated.
4. 4 Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.

By Lizeth Gonzalez-Stewart

Ingredients

• ✓ parsley flakes
• beef stew meat
• potato
• carrot
• onion
• cream of mushroom soup
• tomato sauce
• onion soup mix
• black pepper

Instructions

1. 1 Combine beef, potatoes, carrots, and onion in a slow cooker.
2. 2 Mix together condensed soup, tomato sauce, onion soup mix, parsley, and pepper in a large bowl until well combined; pour over beef mixture.
3. 3 Cook on Low until meat and vegetables are tender, 6 to 8 hours. Stir before serving.

By to1drland

Ingredients

• ✓ parsley flakes
• bisquick mix
• milk
• butter
• cheddar cheese
• butter
• salt
• old bay seasoning
• garlic powder

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Make the biscuits: In a medium bowl, stir together Bisquick, milk, melted butter, and Cheddar until a soft dough forms. Drop dough by spoonfuls to create eight biscuits on an ungreased cookie sheet.
3. 3 Bake in the preheated oven until golden brown, 16 to 18 minutes.
4. 4 Meanwhile, make the topping: In a small bowl, stir together melted butter, salt, Old Bay, garlic powder, and parsley flakes.
5. 5 Remove biscuits from the oven and immediately brush with topping. Serve warm.

By Bisquick

Ingredients

• ✓ parsley flakes
• olive oil
• soy sauce
• lemon juice
• worcestershire sauce
• basil
• garlic powder
• white pepper
• garlic
• hot pepper sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Place olive oil, soy sauce, lemon juice, Worcestershire sauce, basil, garlic powder, parsley, white pepper, minced garlic, and hot pepper sauce in a blender; blend on high speed until thoroughly combined, about 30 seconds.
3. 3 Use to marinate steak before cooking, or store in an airtight container in the refrigerator for up to 5 days.

By Kookie

Ingredients

• ✓ parsley flakes
• crawfish
• spaghetti
• oil
• cream of mushroom soup
• cream of chicken soup
• cajun seasoning
• garlic powder
• cheddar cheese
• tomato

Instructions

1. 1 Bring a large pot of water to a boil; add crawfish and boil until bright red and claws are easily pulled off, 7 to 10 minutes. Peel and devein crawfish to yield about 1 pound.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x10-inch baking dish lightly with oil.
4. 4 Whisk together cream of mushroom and chicken condensed soups, Cajun seasoning, and garlic powder in a medium saucepan over medium heat until warm and well combined. Add 1 cup Cheddar cheese and continue whisking until cheese is melted and sauce is smooth and creamy.
5. 5 Mix together cooked spaghetti, tomatoes, and crawfish in the prepared baking dish. Add cheese sauce and mix thoroughly. Sprinkle the top with remaining 1 cup Cheddar cheese and parsley.
6. 6 Bake in the preheated oven until cheese is melted and edges are golden brown, about 35 minutes.

By Shelley Lee

Ingredients

• ✓ parsley flakes
• butter
• potato
• sour cream
• cream cheese
• onion salt
• garlic powder
• black pepper
• cheddar cheese
• paprika

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes; reserve water for mashing, if necessary.
3. 3 Add sour cream, cream cheese, onion salt, garlic powder, and pepper to the potatoes. Using a potato masher or electric beater, beat the potato mixture until creamy. Add reserved cooking liquid, 1 tablespoon at a time, only if needed to achieve a creamy consistency.
4. 4 Transfer mashed potatoes into the prepared casserole dish; sprinkle Cheddar cheese, parsley, and paprika on top.
5. 5 Bake, uncovered, until cheese is melted and bubbly, about 35 minutes.

By Dawnsigkap

Ingredients

• ✓ parsley flakes
• black-eyed pea
• olive oil
• onion
• garlic
• water
• green onion
• bay leaf
• salt
• black pepper

Instructions

1. 1 Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
2. 2 Heat olive oil in a Dutch oven over medium heat. Saute onion and garlic in the hot oil until tender, 5 to 7 minutes. Add black-eyed peas, 1 quart water, green onions, parsley, bay leaves, 1 1/2 tablespoons salt, and pepper; bring to a boil.
3. 3 Reduce heat and simmer until peas are tender and most, if not all, water is absorbed, 1 to 2 hours. Add more water if more cooking is needed. Taste and adjust salt and pepper if needed before serving.

By R A Naccari

Ingredients

• ✓ parsley flakes
• water
• brown lentil
• olive oil
• onion
• long grain white rice
• texturized vegetable protein
• chicken bouillon granules
• curry powder
• cumin
• black pepper

Instructions

1. 1 Combine 3 cups water and lentils in a large saucepan; bring to a boil. Reduce heat to medium-low and simmer uncovered for 10 minutes.
2. 2 Meanwhile, heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Set aside.
3. 3 Once lentils have simmered for 10 minutes, stir in remaining 2 1/2 cups water, cooked onion, rice, TVP, parsley, bouillon, curry powder, and cumin. Return to a boil over high heat, then remove from heat, cover, and let stand undisturbed for 20 minutes.
4. 4 Season with pepper and stir before serving.

By Lily9753

Ingredients

• ✓ parsley flakes
• ground beef
• onion
• garlic powder
• salt
• black pepper
• cream of mushroom soup
• potato nugget
• cheddar cheese
• paprika

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Cook and stir ground beef, onion, garlic powder, salt, and black pepper in a skillet over medium heat until beef is browned and crumbly, 7 to 10 minutes. Spread beef into the bottom of the prepared baking dish.
3. 3 Stir cream of mushroom soup, potato nuggets, and Cheddar cheese together in a large bowl until potato nuggets are evenly coated in soup and cheese. Spread potato nugget mixture over beef mixture.
4. 4 Bake in the preheated oven until browned, about 45 minutes. Sprinkle paprika and parsley flakes over the top.

By Carol White Howden

Ingredients

• ✓ parsley flakes
• russet potato
• water
• carrot
• onion
• chicken base
• salt
• milk
• sour cream
• all-purpose flour
• ham
• processed cheese food

Instructions

1. 1 Combine potatoes, water, carrot, onion, chicken base, and salt in a 6-quart soup pot over medium heat. Cook until potatoes are tender, about 20 minutes. Stir in 1 cup milk.
2. 2 Stir sour cream and flour together in a small bowl until blended; mix in remaining 1 cup milk. Add to the soup along with the ham, reduce heat to low, and cook, stirring occasionally, until soup thickens, 30 to 45 minutes. Stir in cheese cubes and parsley and cook until melted and thick, about 10 more minutes.

By ashli113

Ingredients

• ✓ parsley flakes
• dijon mustard
• brown sugar
• thyme
• salt
• black pepper
• pork tenderloin
• potato
• green bean
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Whisk mustard, brown sugar, parsley, thyme, salt, and pepper together in a large bowl. Place tenderloin into the bowl and roll through the mustard mixture until evenly coated on all sides.
3. 3 Place potatoes, green beans, and olive oil into a separate bowl. Season with salt and pepper to taste and stir until evenly combined. Set aside.
4. 4 Place tenderloin into the basket of the preheated air fryer and cook, undisturbed, until slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a cutting board and let rest for 10 minutes.
5. 5 Meanwhile, place green beans and potatoes into the air fryer basket and cook for 10 minutes, shaking halfway through cook time.
6. 6 Slice tenderloin and serve with potatoes and green beans.

By Soup Loving Nicole

Ingredients

• ✓ parsley flakes
• egg
• lemon juice
• garlic powder
• all-purpose flour
• parmesan cheese
• salt
• chicken breast
• cooking spray
• butter
• chicken broth
• caper

Instructions

1. 1 Prepare your dredging station: Whisk eggs, 1 tablespoon lemon juice, and garlic powder together in a bowl until well combined. Place flour, Parmesan, parsley, and salt into a wide, shallow bowl or pie plate; stir with a fork until well blended.
2. 2 Preheat an air fryer to 375 degrees F (190 degrees C) according to the manufacturer's instructions. Spray the bottom insert of the fryer with cooking spray.
3. 3 Place chicken between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until uniform and thin.
4. 4 Dredge chicken in flour mixture, then in egg wash, and then in flour mixture again. Place each piece into the air fryer as you go, arranging so no pieces overlap. If you have too many pieces of chicken, you can cook them in batches.
5. 5 Bake in the preheated air fryer until no longer pink in the center and the juices run clear, about 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 While the chicken cooks, melt butter in a small saucepan over medium heat. Whisk in chicken broth, remaining 2 tablespoons lemon juice, and capers with their liquid. Bring to a simmer, then allow to simmer and reduce slightly while the chicken cooks; the sauce will be thin.
7. 7 Serve chicken with lemon-butter sauce drizzled over the top.

By Rebekah Rose Hills

Ingredients

• ✓ parsley flakes
• all-purpose flour
• baking powder
• sugar
• cream of tartar
• garlic powder
• salt
• butter
• cheddar cheese
• italian seasoning
• whole milk
• butter
• garlic powder

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Sift flour, baking powder, white sugar, cream of tartar, 1/3 teaspoon garlic powder, and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture.
3. 3 Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Drop dough by the tablespoon onto the prepared baking sheet.
4. 4 Bake in preheated oven until lightly browned, about 15 minutes.
5. 5 Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.

By slyorkie

Ingredients

• ✓ parsley flakes
• chicken leg
• potato
• baby carrot
• garlic
• yellow squash
• onion
• garlic powder
• salt
• black pepper
• butter
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the chicken legs in a 9x13 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.
3. 3 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.

By Melissa