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Roasted Chicken Breasts with Root Vegetables –
Ingredients
  • 4 skin-on, boneless chicken breasts (6 to 7 ounces each)
  • 4 tablespoons olive oil, divided
  • Kosher salt, as desired
  • Ground black pepper, as desired
  • 2 teaspoons fresh rosemary, minced
  • 2 teaspoons fresh thyme, minced
  • 2 cups baby potatoes, cut in half
  • 1 ½ cups baby carrots
  • subheading: UTENSILS:
  • Large Bowl
  •  
  • Instant-Read Thermometer
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