½ lb bacon
4-8 chicken legs
2-3 cup winter squash or pumpkin, cubed
1 large or 2 small onions, diced
1 bulb garlic, diced
Extra fat for frying (coconut oil or butter)
Fresh hebs, chopped
Salt & Pepper to taste
1 T honey
Preheat oven to 425. In a large oven-safe skillet fry bacon until crispy. Set aside, and crumble when cooled. In the same skillet, saute cubed squash, garlic, and onions in bacon grease until soft. Season to taste with salt and pepper. Remove from skillet. Add additional fat to skillet if necessary, and add the legs and cook for 8 minutes. Lightly season with salt and pepper, then flip the legs over, and add the squash back in all around the legs. Remove the skillet from stovetop and place in preheated oven. Bake for 10-15 minutes until chicken is cooked through. Remove from oven and drizzle with honey, then top with crumbled bacon and herbs.