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Orange and Balsamic Chicken


Prep Time 5 minutes
Total Time 20 minutes
Yield Serves 4


4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 unpeeled orange, cut into 8 wedges
1 tablespoon unsalted butter



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