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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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