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Roasted Chicken Thighs, Potatoes & Scallions with Herb Vinaigrette
Ingredients
  • 12 ounces new potatoes, quartered
  • 2 bunches scallions, trimmed
  • 4 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon ground pepper, divided
  • ½ teaspoon salt, divided
  • 4 large boneless, skinless chicken thighs (1 to 1¼ pounds), trimmed
  • 2 tablespoons sherry vinegar
  • 2 tablespoons chopped fresh herbs, such as dill, thyme and/or parsley
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon finely chopped shallot
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