Pesto Chicken With Potatoes And Carrots

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3 pounds chicken thighs, bone in, skin removed, trimmed of all visible fat

½ tablespoon extra virgin olive oil

1/3 cup prepared pesto

½ cup chicken stock

1 large (6-8 ounce) onion, peeled, cut vertically into ½-inch slices

8 2-inch new red potatoes (about 1-1/2 pounds), scrubbed – with a strip peeled off on the circumference

1 pound baby cut carrots

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