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Lemon Scented Chicken Thighs w/ Carrots & Potatoes
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1/2 | baguette cubed |
3/4 lb | small new potatoes |
Canola oil | |
8 bone in chicken thighs, skin on | |
Kosher salt | |
black crushed pepper | |
1 lg | yellow onion |
6 cloves | garlic, peeled and smashed |
3/4 lb | baby carrots |
2 | lemons, cut in wedges |
Small bunch | thyme sprigs |
Parsley leaves |
Preheat oven 325. Bake baguette cubes on sheet 10 minutes. Reserve.
Cook potatoes 10 minutes in simmering water. Remove & reserve.
Preheat oven 425.
Heat cast iron skillet on high, coat w/ canola oil. Season chicken w/ s/p. Sear chicken 4-5 min till brown. Flip and cook 2 more min. Remove chicken from skillet,reserve fat. Add onion, season w/ s/p and sweat till translucent (about 1-2 min). Add garlic and cook 1 min. Add baguette cubes, potatoes, carrots. Season with s/p. Add lemon wedges and thyme, toss around, add more oil if needed. Arrange thighs on top and place in oven 15 min to reach 160 degrees.
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