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Sheet-Pan Chicken with Cauliflower, Toasty Bread and Dates
Ingredients
  • 1 medium red onion, halved and cut into 8 wedges
  • 12 ounces cauliflower florets
  • 9 ounces crusty bread, cut into 2-inch chunks
  • 4 tablespoons olive oil, divided
  • kosher salt, to taste
  • ground black pepper, to taste
  • ½ cup chicken stock
  • 1 (3½ pound) chicken, cut into 10 pieces (or 8 bone-in, skin on chicken thighs)
  • ⅓ cup Medjool dates, pitted and thinly sliced
  • ½ cup chopped fresh parsley
  • 1 lemon, cut into wedges for serving
Note: Ingredients may have been altered from the original.
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