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[quote=Anonymous]I recently had a small dinner party and made Sam Sifton's "Roasted Chicken Provencal" (NYT) and Barefoot Contessa's Oven Roasted Vegetables. https://basslakebookclub.files.wordpress.com/2017/08/chicken-provenccca7al-roasted.pdf https://www.food.com/recipe/ina-gartens-oven-roasted-vegetables-363313 I chose this because it was a complete meal (protein, starch, veggies), was very easy to prepare, and didn't require me to be standing over my stove while guests were here. If only one oven, you can cook the vegetables at 400 and just add a little time. If you need gluten-free, you can skip the step of lightly dredging the chicken in flour. I've now made the chicken with and without the flour, and it doesn't seem to make any difference. [/quote]
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