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Roasted Chicken Thighs with Potatoes and Green Beans
Ingredients
  • 2 pounds Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
  • 1 pound green beans, trimmed and cut into 2-inch lengths
  • 2 tablespoons extra-virgin olive oil
  • 1½ tablespoons kosher salt, divided
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh sage
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon pepper, divided
  • 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
  • ¼ cup dry white wine
  • 1 teaspoon grated lemon zest plus 1 tablespoon lemon juice
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