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𝐒 𝐇 𝐀 𝐊 𝐄 𝐄 𝐋 🧿
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pitafi407
💖Mansoor Ahmed Pitafi ❤️‍🔥💫 :
اهو گيت شاعر نوازڻ مهر صاحب جو آهي متان❤️❤️
2026-06-23 12:44:40
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irfanjamali3435
Boss❣️😎💯 :
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gulab.singh227
ghulam Samachar :
ائی لو یو❤️❤️🥰🥰
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aliakbersamoo :
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user6075804571630
user6075804571630 :
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user445677580771
jAbbar :
check out 𝐒 𝐇 𝐀 𝐊 𝐄 𝐄 𝐋 🧿's video! #tiktok https://vm.tiktok.com/zsqq7q3y5/ this post is shared via tiktok lite. download tiktok lite to enjoy more posts: https://www.tiktok.com/tiktoklite
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shahbaz Ali R :
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𝑺𝒂𝒅_𝑩𝒐𝒚 🥲💔 :
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Greek Lemon Herb Chicken Thighs with Roasted VEGETABLES-COOKING WITH BRIGHT EYES  Ingredients: 2 lbs (900g) bone-in, skin-on chicken thighs 2 tablespoons (30ml) olive oil 3 tablespoons (45ml) fresh lemon juice 1 tablespoon (15ml) lemon zest 4 cloves garlic, minced 1 teaspoon (5ml) dried oregano 1 teaspoon (5ml) dried thyme 1 teaspoon (5ml) dried rosemary 1 teaspoon (5ml) paprika 1/2 teaspoon (2.5ml) onion powder Salt and black pepper to taste 1 lb (450g) baby potatoes, halved 3 medium carrots, peeled and cut into 2-inch (5cm) pieces 1 medium zucchini, sliced into thick rounds 1 red bell pepper, cut into chunks 1 red onion, cut into wedges 2 tablespoons (30ml) olive oil 1 teaspoon (5ml) dried oregano 1/2 teaspoon (2.5ml) garlic powder 1/4 cup (15g) chopped fresh parsley Lemon wedges, for serving Optional: crumbled feta cheese and Kalamata olives Directions: 1. Preheat your oven to 400°F (200°C). Lightly grease or line a large baking sheet or roasting pan with parchment paper. 2. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, paprika, onion powder, salt, and black pepper. 3. Add the chicken thighs to the marinade and toss until evenly coated. Let the chicken marinate for at least 20-30 minutes, or up to 4 hours in the refrigerator for deeper flavor. 4. In a separate large bowl, toss the baby potatoes, carrots, zucchini, bell pepper, and red onion with the olive oil, oregano, garlic powder, salt, and black pepper until evenly coated. 5. Arrange the seasoned vegetables in a single layer on the prepared baking sheet or roasting pan. Place the marinated chicken thighs skin-side up on top of and between the vegetables. 6. Roast for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Stir the vegetables halfway through cooking to ensure even roasting. 7. If desired, broil the chicken for an additional 2-3 minutes to achieve extra crispy skin, keeping a close eye to prevent burning. 8. Remove the pan from the oven and let the chicken rest for 5 minutes before serving. 9. Garnish with chopped fresh parsley, serve with lemon wedges, and top with crumbled feta cheese and Kalamata olives if desired. Enjoy!
Greek Lemon Herb Chicken Thighs with Roasted VEGETABLES-COOKING WITH BRIGHT EYES Ingredients: 2 lbs (900g) bone-in, skin-on chicken thighs 2 tablespoons (30ml) olive oil 3 tablespoons (45ml) fresh lemon juice 1 tablespoon (15ml) lemon zest 4 cloves garlic, minced 1 teaspoon (5ml) dried oregano 1 teaspoon (5ml) dried thyme 1 teaspoon (5ml) dried rosemary 1 teaspoon (5ml) paprika 1/2 teaspoon (2.5ml) onion powder Salt and black pepper to taste 1 lb (450g) baby potatoes, halved 3 medium carrots, peeled and cut into 2-inch (5cm) pieces 1 medium zucchini, sliced into thick rounds 1 red bell pepper, cut into chunks 1 red onion, cut into wedges 2 tablespoons (30ml) olive oil 1 teaspoon (5ml) dried oregano 1/2 teaspoon (2.5ml) garlic powder 1/4 cup (15g) chopped fresh parsley Lemon wedges, for serving Optional: crumbled feta cheese and Kalamata olives Directions: 1. Preheat your oven to 400°F (200°C). Lightly grease or line a large baking sheet or roasting pan with parchment paper. 2. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, paprika, onion powder, salt, and black pepper. 3. Add the chicken thighs to the marinade and toss until evenly coated. Let the chicken marinate for at least 20-30 minutes, or up to 4 hours in the refrigerator for deeper flavor. 4. In a separate large bowl, toss the baby potatoes, carrots, zucchini, bell pepper, and red onion with the olive oil, oregano, garlic powder, salt, and black pepper until evenly coated. 5. Arrange the seasoned vegetables in a single layer on the prepared baking sheet or roasting pan. Place the marinated chicken thighs skin-side up on top of and between the vegetables. 6. Roast for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Stir the vegetables halfway through cooking to ensure even roasting. 7. If desired, broil the chicken for an additional 2-3 minutes to achieve extra crispy skin, keeping a close eye to prevent burning. 8. Remove the pan from the oven and let the chicken rest for 5 minutes before serving. 9. Garnish with chopped fresh parsley, serve with lemon wedges, and top with crumbled feta cheese and Kalamata olives if desired. Enjoy!

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