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Roasted Chicken and Bread with Fennel-Arugula Salad Recipe

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Place the chicken in the oven and cook for 15 minutes. Pour the water into the dish (avoid pouring it over the chicken) then reduce the oven to 375 degrees. Continue to cook, undisturbed, until the legs are golden, crispy and cooked through, and the bread is crunchy and brown on the bottom, 40 to 50 minutes longer.




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