Roasted Chicken Thighs With Late-Summer Vegetables & Pan Sauce

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Nutrition per serving    (USDA % daily values)


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Ingredients for 3 servings

6 skin-on, bone-in chicken thighs (2-1/2 to 3 lb.)

One-half large sweet onion (like Vidalia or Walla Walla) or red onion, cut into 1/2-inch-thick slices

1 tsp. unsalted butter (optional)

Kosher salt and freshly ground black pepper

1/2 cup loosely packed fresh basil leaves, sliced into 1/2-inch strips

3/4 cup dry white wine

1/2 lb. green beans, stem ends trimmed (2 cups)

2 large cloves garlic, sliced about 1/8 inch thick

1/2 cup pitted Ni├žoise or Kalamata olives

10 oz. cherry or grape tomatoes (2 cups)

3 Tbs. extra-virgin olive oil

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