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Ingredients
  • 1 medium red onion, cut into ¼-inch-thick wedges
  • 1 ½ tablespoons olive oil
  • 6 bone-in, skin-on chicken thighs
  • ¾ teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper
  • ¼ cup sherry vinegar
  • 2 cups mixed color cherry tomatoes
  • ¾ cup pitted Castelvetrano olives
  • 1 teaspoon chopped fresh rosemary
  • 2 cloves garlic, sliced or minced
  • ¼ cup chopped fresh flat-leaf parsley
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