Roasted Chicken Thighs with White Beans, Lemon, and Capers | Food Stuff
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Ingredients
- 1/2 teaspoon freshly ground black pepper
- 8 skin-on bone-in chicken thighs (about 2 pounds)
- 2 (15-ounce) cans white beans, drained and rinsed
- 2 tablespoons capers with brine
- 8 teaspoons Dijon mustard
- 2 tablespoons coarsely chopped fresh parsley
- 1 1/2 teaspoons kosher salt
- 1 large lemon, thinly sliced, seeds removed
- 2 tablespoons olive oil
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