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Roasted Chicken Thighs With Leeks and Lemons

Ingredients

• 3 tablespoons olive oil
• 3 large leeks (1 1/4 pounds total), cleaned, trimmed and sliced into 3/4-inch-thick rounds
• 1 large lemon, sliced into thin rounds, seeds picked out
• 4 bone-in, skin-on chicken thighs (1 1/2 pounds total)
• Fine salt
• Freshly cracked black pepper
• Crusty bread, for serving

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