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One-Pan Roasted Chicken with Carrots
30 Min
Ingredients
  • 4 chicken thighs
  • 1½ pounds carrots, peeled and trimmed
  • 1 large onion, peeled and cut into eighths
  • 1 head of garlic
  • 4 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary
  • Kosher salt and freshly ground black pepper, to taste
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