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One-Pan Crispy Chicken Thighs with Roasted Vegetables
Ingredients
  • subheading: 2 lbs Yukon gold potatoes, halved and quartered:
  • subheading: 4 to 5 carrots, peeled, halved and quartered:
  • subheading: 1 red onion, halved and quartered:
  • subheading: 1 garlic bulb, cloves separated and skins removed:
  • subheading: 4 tablespoons olive oil, divided:
  • subheading: 3 ½ to 4 lbs skin-on, bone-in chicken thighs:
  • subheading: Salt and pepper:
  • subheading: 1 teaspoon dried thyme:
  • subheading: ½ teaspoon dried oregano:
  • subheading: ½ teaspoon dried parsley flakes:
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