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Ingredients
  • 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
  • Kosher salt and pepper
  • 1½ pounds Yukon Gold potatoes, 2 to 3 inches in diameter, halved crosswise
  • 2 tablespoons vegetable oil
  • 14 garlic cloves, peeled (2 whole, 12 halved lengthwise)
  • 1 tablespoon lemon juice
  • 1½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1½ cups dry white wine
  • 2 tablespoons minced fresh parsley
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