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Sheet Pan Chicken Thighs with Red Potatoes and Sage
Ingredients
  • 3 tablespoons olive oil, divided
  • 2 large bunches scallions, trimmed and cut into 1 ½-inch pieces
  • 16 to 20 fresh sage leaves, coarsely chopped
  • 4 chicken thighs (about 2 ¼ pounds), skin on but bones removed
  • 2 ½ teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 bunch fresh thyme
  • 1 pound baby red potatoes, halved lengthwise
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