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Ingredients
  • 12 oz Brussels sprouts trimmed and halved
  • 12 oz red potatoes unpeeled, cut into 1-inch pieces
  • 6 shallots peeled and halved lengthwise
  • 4 medium carrots peeled and cut into 2-inch pieces, thick ends halved lengthwise
  • 6 garlic cloves peeled
  • 1 tbsp vegetable oil
  • 4 tsp minced fresh thyme divided
  • 2 tsp minced fresh rosemary divided
  • Salt and pepper
  • 2 tbsp unsalted butter
  • 6 chicken thighs
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