2 Large Zucchini, Quartered Lengthwise And Cut Crosswise Into 1/2-Inch Slices
1 Large Onion, Peeled And Chopped
1 Tablespoon Dried Parsley Flakes
2 Teaspoons Garlic Powder
Sea Salt To Taste
Ground Black Pepper To Taste
10 Tablespoons Butter, Divided
2 Cups Water, Or As Needed
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken in 2 9×13 inch baking dishes. Divide and Arrange potatoes, carrots, garlic, and Zucchini around the chicken. Top with onion. Season each equally 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.
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.