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One-Pan Chicken Caesar Veggie Bake
Ingredients
  • 1¾ to 2 lbs. chicken legs, skin on (may sub chicken thighs or breasts)
  • ¾ cup Tessemae’s Caesar Dressing additional for drizzling
  • 16 oz. small potatoes, halved or quartered if larger
  • 12 oz. carrots, cut into 2 to 3 inch sticks
  • 12 oz. green beans, trimmed
  • 1 medium red onion, cut into wedges
  • 3 to 4 cloves garlic, minced (about  2 Tbsp.)
  • ½ Tbsp. avocado or olive oil
  • Salt & Pepper
Steps
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