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Lunch / Dinner

Roasted Chicken Thighs with Croutons & Veggies

When you can toss everything — chicken, croutons, and veggies — on a baking sheet and let the flavors meld, you know you’ve got a winning one-pan dinner.

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Ingredients

COMBINE:

BRUSH:

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Test Kitchen Tips

Chicken usually doesn’t need to rest, but to help the flavors meld, rest everything 5 minutes before serving.

Instructions

Preheat oven to 450°.

Combine salt, black pepper, granulated garlic, cayenne, thyme, and oregano for the spice mixture.

Brush thighs with 1 Tbsp. oil; sprinkle with spice mixture, then massage into skin.

Toss fennel bulb, lemon, onion, and tomatoes with 3 Tbsp. oil, season with salt and black pepper, then arrange on half of a baking sheet.

Toss bread pieces with remaining 2 Tbsp. oil and season with salt and black pepper; arrange on other half of baking sheet and place thighs on top.

Bake thighs until a thermometer inserted near, but not touching bones, registers 165°, 25 minutes; rest 5 minutes before serving.

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Arrange the thighs on top of the bread so the croutons can absorb the drippings as they cook.

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For an accurate reading, insert the thermometer into the thickest parts, near, but not touching the bones.

Nutritional Facts

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