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Roasted Chicken and Vegetables
- 2 1/2 to 3 pounds bone-in chicken pieces (thighs, drumsticks, breasts, or wings)
- 1/2 bunch broccoli, cut into florets and stems peeled and sliced
- 1/2 medium head cauliflower, cut into florets
- 2 tablespoons olive oil
- 4 cloves garlic, peeled and smashed
- 4 sprigs fresh thyme and/or rosemary
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