@elis77056: #kesvet

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Thursday 16 July 2026 07:19:12 GMT

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sjsjsjs_12 :

Allah bütün balalarımızı xoşbəxt eləsin amin inşallah

2026-07-16 20:19:02

2

İmaməddin Qənbərov :

Biz yegane milletik ki, harda olmaglndan asll olmayarraq reqs edirik.Geleceyimiz parlaqdlr

2026-07-16 13:51:12

6

Ayna :

para yox. mutluluk var

2026-07-16 16:46:12

1

SADE PATRON 888 :

2026-07-16 21:31:34

1

ruhiyyeeliyeva09 :

👍

2026-07-16 22:10:04

0

user2238231186167 :

bular kimdi aayeeeee, Allah sizi saxlasln

2026-07-16 22:10:46

0

shirinov :

əla❤️❤️

2026-07-16 21:52:18

0

<(_NİLAY_)> :

🦋

2026-07-16 20:20:08

0

Userr :

Reklama yer tapmayıblar

2026-07-16 21:12:27

0

Salman Quliyev :

tanış gəldi sizi bir dəfə görmüşdüm bomba kimi super

2026-07-17 00:05:25

0

SADE PATRON 888 :

2026-07-16 21:31:02

1

SADE PATRON 888 :

2026-07-16 21:30:54

1

ruhiyyeeliyeva09 :

👍👍👍👍👍👍👍👍👍👍

2026-07-16 22:08:31

0

<(_NİLAY_)> :

masallah 🥰

2026-07-16 20:19:55

0

Ramil313🦂🦂🦂 :

2026-07-17 00:28:08

0

Sevgiyə nifrət 55 :

Allah ayırmasın

2026-07-16 19:06:30

0

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Porque la seguridad y la paz se construyen con trabajo conjunto, en reunión del Gabinete de Seguridad refrendamos la coordinación interinstitucional para fortalecer el bienestar y seguir dando resultados para los michoacanos. #fiscalia #seguridad #harfuch #michoacan

Porque la seguridad y la paz se construyen con trabajo conjunto, en reunión del Gabinete de Seguridad refrendamos la coordinación interinstitucional para fortalecer el bienestar y seguir dando resultados para los michoacanos. #fiscalia #seguridad #harfuch #michoacan

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Trước khi onset là ẻm phải nạp năng lượng, vậy mới có sức thả dáng cô chú ơi 🤣 #Conlasurine #NutifoodFDI #NutifoodAmerica #BaoChungTuMy #sponsoredbynutifood

Using Zibai feels like I’m cheating while happily married😭 || IB: @john doe #fyp #navia #genshin

Using Zibai feels like I’m cheating while happily married😭 || IB: @john doe #fyp #navia #genshin

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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