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The Boston Globe

Food & dining

Sunday Supper

Recipe for roast chicken breasts and onions with romesco sauce

Serves 4 with leftovers

6 medium onions, each cut into 8 wedges
3 tablespoons olive oil
Salt and pepper
½ cup chicken stock
6 bone-in, skin-on chicken breast halves (about
4½ pounds)
2 tablespoons chopped fresh oregano
½ teaspoon smoked Spanish paprika
Extra sprigs fresh oregano (for garnish)

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