One-Pan Chicken Dinner Simple and Flavorful Meal

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- 4 bone-in, skin-on chicken thighs - 1 cup baby potatoes, halved - 1 cup cherry tomatoes, whole - 1 bell pepper, sliced - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - 2 tablespoons extra virgin olive oil - Juice and zest of 1 medium lemon - Salt and freshly cracked black pepper to taste - Large oven-safe skillet (preferably cast iron) - Meat thermometer - Mixing bowl The main ingredients create a colorful and tasty dish. The chicken thighs provide rich flavor and moisture. Baby potatoes add a hearty bite, and cherry tomatoes offer sweetness. Sliced bell peppers bring crunch and color. Garlic enhances the dish with a savory kick. For the marinade, fresh herbs like rosemary and thyme add depth. Olive oil helps coat the chicken and veggies, while lemon juice brightens the flavors. Using salt and pepper helps to enhance all the tastes. You will need a large oven-safe skillet. A cast iron skillet retains heat well and gives a nice sear. A meat thermometer ensures the chicken cooks to the perfect temperature. A mixing bowl helps combine the marinade easily. This dish is simple yet packed with flavor. You can find the full recipe to guide you through the cooking steps. Enjoy your one-pan chicken dinner! - Set oven to 400°F (200°C) First, you need to preheat your oven. This step is key for a perfect roast. A hot oven helps the chicken cook evenly and brown nicely. - Whisk together olive oil, lemon juice, zest, garlic, herbs, salt, and pepper Now, grab a bowl. Whisk the olive oil, lemon juice, and zest together. Add minced garlic, rosemary, thyme, salt, and pepper. Mix well to create a tasty marinade. This blend adds great flavor to the chicken. - Coat chicken thighs in marinade and let sit (15 mins if time allows) Next, take your chicken thighs. Coat them in the marinade. Make sure every part is covered. If you have time, let them sit for about 15 minutes. This step makes the chicken juicy and flavorful. - Arrange potatoes, tomatoes, and bell pepper in the skillet Now, it’s time for the veggies. In a large oven-safe skillet, arrange the halved baby potatoes, whole cherry tomatoes, and sliced bell pepper. Drizzle a bit of olive oil and sprinkle salt and pepper. Toss them gently to mix. - Place marinated chicken on top and bake for 30-35 mins Place the marinated chicken directly on the veggies. Make sure the skin side is up. This helps it get crispy. Now, put the skillet in the oven. Bake for 30-35 minutes. The chicken should be golden and the veggies tender. - Let it rest and serve directly from the pan After baking, remove the skillet from the oven. Let it rest for a few minutes. This allows the juices to settle. Finally, serve the dish right from the pan. It looks great and tastes even better. Enjoy your one-pan chicken dinner! For the complete recipe, check out the Full Recipe section. To get crispy skin on your chicken, always start with bone-in, skin-on pieces. The bones keep the meat moist and the skin becomes crunchy when cooked properly. Pat the chicken dry with paper towels before marinating. This helps the skin crisp up nicely. Marinating the chicken is key. It adds flavor and moisture. I suggest letting it sit for at least 15 minutes. If you have more time, marinate for a few hours or overnight for the best taste. You can mix in other vegetables for fun. Think about using carrots, zucchini, or asparagus. They cook well and add color. Seasonal veggies work great too. In the fall, try butternut squash or brussels sprouts. In the summer, go for corn or green beans. Let your taste and the seasons guide you. Garnishing makes your dish pop. Fresh herbs like parsley or thyme add color and flavor. Just sprinkle them on top right before serving. For a cozy touch, serve with crusty bread. It’s perfect for soaking up those tasty juices. You can also use a nice platter if you want to impress guests. Presenting from the pan gives a rustic charm. It's both easy and beautiful! {{image_4}} You can change the taste of your one-pan chicken dinner easily. Adding spices like paprika or cumin gives the dish a warm kick. Paprika adds a sweet, smoky flavor, while cumin has a nutty taste. You can also use different herbs. Try basil or oregano for a fresh twist. Fresh herbs brighten the meal and make it more fun. If you follow a low-carb diet, you can skip some vegetables. Focus on the chicken and add only low-carb veggies like zucchini or broccoli. You can also adapt this dish for gluten-free diets. All the ingredients in the full recipe are gluten-free. Just check labels on any store-bought items. This recipe isn’t just for chicken. You can use pork or tofu instead. For pork, choose tenderloin or chops. For tofu, use firm or extra-firm. You can cook different types of meats in one pan too. Just adjust cooking times based on the protein you use. It keeps things easy and tasty. To store your One-Pan Lemon Herb Chicken Dinner safely, follow these steps: - In the fridge: Place any leftover chicken and vegetables in an airtight container. This keeps them fresh and tasty. Make sure to cool the dish to room temperature before sealing it. - Freezing: If you want to freeze leftovers, let them cool first. Then, put them in a freezer-safe bag or container. Press out the air to avoid freezer burn. To enjoy your chicken again, use these reheating methods: - Oven method: Preheat your oven to 350°F (175°C). Place the chicken and veggies in an oven-safe dish. Cover with foil to keep moisture in, and heat for about 15-20 minutes. - Microwave method: For a quick fix, use the microwave. Place the chicken on a plate and cover with a damp paper towel. Heat in short bursts of 1-2 minutes, checking often to avoid drying it out. To keep the chicken moist, add a splash of broth or water when reheating. This helps retain flavor and texture. How long can your meal last? - Fridge: The chicken and veggies can stay fresh for up to 3 days. - Freezer: When frozen, they can last for about 2-3 months. After that, the quality may decline. Enjoying your One-Pan Lemon Herb Chicken Dinner again is easy with these storage tips! For the complete recipe, check out the Full Recipe section. Yes, you can use boneless chicken thighs. They cook faster than bone-in ones. You should reduce the cooking time by about 10 minutes. Always check that your chicken reaches 165°F (75°C) for safety. Boneless thighs will still be juicy but may not have the same flavor depth from the bone. I love to serve my One-Pan Chicken Dinner with fresh sides. Here are some great options: - A crisp green salad with lemon vinaigrette - Crusty bread to soak up the juices - Garlic bread for added flavor - Steamed green beans or broccoli for crunch These sides balance the meal and add freshness. To check if your chicken is cooked, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (75°C). If you don’t have a thermometer, look for these signs: - The juices should run clear, not pink. - The meat should be firm to the touch. - The skin should be golden brown and crispy. These tips help ensure your chicken is safe and delicious! This blog post covered a simple and tasty one-pan chicken dinner. We discussed the main ingredients, how to marinate the chicken, and prepare the vegetables. I shared tips for perfecting your dish, along with variations to keep things exciting. Don't forget to store leftovers properly and keep an eye on cooking times. With these guidelines, you can enjoy a delicious meal that's easy to make and share. You now have all the tools you need to impress yourself and others with your cooking skills!

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Are you ready for a simple yet delicious meal? This One-Pan Chicken Dinner is the perfect solution for busy nights. With juicy chicken thighs and flavorful veggies, you’ll create a satisfying dish without much fuss. Plus, it all cooks in one pan! I’ll guide you through easy steps, from marinating to baking, to ensure every bite is packed with flavor. Let’s dive into this hassle-free meal that everyone will love!

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Ingredients

Main Ingredients

– 4 bone-in, skin-on chicken thighs

– 1 cup baby potatoes, halved

– 1 cup cherry tomatoes, whole

– 1 bell pepper, sliced

– 4 cloves garlic, minced

Marinade Ingredients

– 1 tablespoon fresh rosemary, finely chopped

– 1 tablespoon fresh thyme, finely chopped

– 2 tablespoons extra virgin olive oil

– Juice and zest of 1 medium lemon

– Salt and freshly cracked black pepper to taste

Equipment Needed

– Large oven-safe skillet (preferably cast iron)

– Meat thermometer

– Mixing bowl

The main ingredients create a colorful and tasty dish. The chicken thighs provide rich flavor and moisture. Baby potatoes add a hearty bite, and cherry tomatoes offer sweetness. Sliced bell peppers bring crunch and color. Garlic enhances the dish with a savory kick.

For the marinade, fresh herbs like rosemary and thyme add depth. Olive oil helps coat the chicken and veggies, while lemon juice brightens the flavors. Using salt and pepper helps to enhance all the tastes.

You will need a large oven-safe skillet. A cast iron skillet retains heat well and gives a nice sear. A meat thermometer ensures the chicken cooks to the perfect temperature. A mixing bowl helps combine the marinade easily.

This dish is simple yet packed with flavor. You can find the full recipe to guide you through the cooking steps. Enjoy your one-pan chicken dinner!

Step-by-Step Instructions

Preheat the Oven

– Set oven to 400°F (200°C)

First, you need to preheat your oven. This step is key for a perfect roast. A hot oven helps the chicken cook evenly and brown nicely.

Prepare the Marinade

– Whisk together olive oil, lemon juice, zest, garlic, herbs, salt, and pepper

Now, grab a bowl. Whisk the olive oil, lemon juice, and zest together. Add minced garlic, rosemary, thyme, salt, and pepper. Mix well to create a tasty marinade. This blend adds great flavor to the chicken.

Marinate the Chicken

– Coat chicken thighs in marinade and let sit (15 mins if time allows)

Next, take your chicken thighs. Coat them in the marinade. Make sure every part is covered. If you have time, let them sit for about 15 minutes. This step makes the chicken juicy and flavorful.

Prepare the Vegetables

– Arrange potatoes, tomatoes, and bell pepper in the skillet

Now, it’s time for the veggies. In a large oven-safe skillet, arrange the halved baby potatoes, whole cherry tomatoes, and sliced bell pepper. Drizzle a bit of olive oil and sprinkle salt and pepper. Toss them gently to mix.

Combine and Bake

– Place marinated chicken on top and bake for 30-35 mins

Place the marinated chicken directly on the veggies. Make sure the skin side is up. This helps it get crispy. Now, put the skillet in the oven. Bake for 30-35 minutes. The chicken should be golden and the veggies tender.

Rest and Serve

– Let it rest and serve directly from the pan

After baking, remove the skillet from the oven. Let it rest for a few minutes. This allows the juices to settle. Finally, serve the dish right from the pan. It looks great and tastes even better. Enjoy your one-pan chicken dinner! For the complete recipe, check out the Full Recipe section.

Tips & Tricks

Perfecting the Chicken

To get crispy skin on your chicken, always start with bone-in, skin-on pieces. The bones keep the meat moist and the skin becomes crunchy when cooked properly. Pat the chicken dry with paper towels before marinating. This helps the skin crisp up nicely. Marinating the chicken is key. It adds flavor and moisture. I suggest letting it sit for at least 15 minutes. If you have more time, marinate for a few hours or overnight for the best taste.

Vegetable Variations

You can mix in other vegetables for fun. Think about using carrots, zucchini, or asparagus. They cook well and add color. Seasonal veggies work great too. In the fall, try butternut squash or brussels sprouts. In the summer, go for corn or green beans. Let your taste and the seasons guide you.

Presentation Ideas

Garnishing makes your dish pop. Fresh herbs like parsley or thyme add color and flavor. Just sprinkle them on top right before serving. For a cozy touch, serve with crusty bread. It’s perfect for soaking up those tasty juices. You can also use a nice platter if you want to impress guests. Presenting from the pan gives a rustic charm. It’s both easy and beautiful!

Variations

Flavor Twists

You can change the taste of your one-pan chicken dinner easily. Adding spices like paprika or cumin gives the dish a warm kick. Paprika adds a sweet, smoky flavor, while cumin has a nutty taste. You can also use different herbs. Try basil or oregano for a fresh twist. Fresh herbs brighten the meal and make it more fun.

Dietary Variations

If you follow a low-carb diet, you can skip some vegetables. Focus on the chicken and add only low-carb veggies like zucchini or broccoli. You can also adapt this dish for gluten-free diets. All the ingredients in the full recipe are gluten-free. Just check labels on any store-bought items.

One-Pan Alternatives

This recipe isn’t just for chicken. You can use pork or tofu instead. For pork, choose tenderloin or chops. For tofu, use firm or extra-firm. You can cook different types of meats in one pan too. Just adjust cooking times based on the protein you use. It keeps things easy and tasty.

Storage Info

Storing Leftovers

To store your One-Pan Lemon Herb Chicken Dinner safely, follow these steps:

– In the fridge: Place any leftover chicken and vegetables in an airtight container. This keeps them fresh and tasty. Make sure to cool the dish to room temperature before sealing it.

– Freezing: If you want to freeze leftovers, let them cool first. Then, put them in a freezer-safe bag or container. Press out the air to avoid freezer burn.

Reheating Tips

To enjoy your chicken again, use these reheating methods:

– Oven method: Preheat your oven to 350°F (175°C). Place the chicken and veggies in an oven-safe dish. Cover with foil to keep moisture in, and heat for about 15-20 minutes.

– Microwave method: For a quick fix, use the microwave. Place the chicken on a plate and cover with a damp paper towel. Heat in short bursts of 1-2 minutes, checking often to avoid drying it out.

To keep the chicken moist, add a splash of broth or water when reheating. This helps retain flavor and texture.

Shelf Life

How long can your meal last?

– Fridge: The chicken and veggies can stay fresh for up to 3 days.

– Freezer: When frozen, they can last for about 2-3 months. After that, the quality may decline.

Enjoying your One-Pan Lemon Herb Chicken Dinner again is easy with these storage tips! For the complete recipe, check out the Full Recipe section.

FAQs

Can I use boneless chicken thighs?

Yes, you can use boneless chicken thighs. They cook faster than bone-in ones. You should reduce the cooking time by about 10 minutes. Always check that your chicken reaches 165°F (75°C) for safety. Boneless thighs will still be juicy but may not have the same flavor depth from the bone.

What to serve with One-Pan Chicken Dinner?

I love to serve my One-Pan Chicken Dinner with fresh sides. Here are some great options:

– A crisp green salad with lemon vinaigrette

– Crusty bread to soak up the juices

– Garlic bread for added flavor

– Steamed green beans or broccoli for crunch

These sides balance the meal and add freshness.

How do I know when the chicken is fully cooked?

To check if your chicken is cooked, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (75°C). If you don’t have a thermometer, look for these signs:

– The juices should run clear, not pink.

– The meat should be firm to the touch.

– The skin should be golden brown and crispy.

These tips help ensure your chicken is safe and delicious!

This blog post covered a simple and tasty one-pan chicken dinner. We discussed the main ingredients, how to marinate the chicken, and prepare the vegetables. I shared tips for perfecting your dish, along with variations to keep things exciting. Don’t forget to store leftovers properly and keep an eye on cooking times. With these guidelines, you can enjoy a delicious meal that’s easy to make and share. You now have all the tools you need to impress yourself and others with your cooking skills!

- 4 bone-in, skin-on chicken thighs - 1 cup baby potatoes, halved - 1 cup cherry tomatoes, whole - 1 bell pepper, sliced - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - 2 tablespoons extra virgin olive oil - Juice and zest of 1 medium lemon - Salt and freshly cracked black pepper to taste - Large oven-safe skillet (preferably cast iron) - Meat thermometer - Mixing bowl The main ingredients create a colorful and tasty dish. The chicken thighs provide rich flavor and moisture. Baby potatoes add a hearty bite, and cherry tomatoes offer sweetness. Sliced bell peppers bring crunch and color. Garlic enhances the dish with a savory kick. For the marinade, fresh herbs like rosemary and thyme add depth. Olive oil helps coat the chicken and veggies, while lemon juice brightens the flavors. Using salt and pepper helps to enhance all the tastes. You will need a large oven-safe skillet. A cast iron skillet retains heat well and gives a nice sear. A meat thermometer ensures the chicken cooks to the perfect temperature. A mixing bowl helps combine the marinade easily. This dish is simple yet packed with flavor. You can find the full recipe to guide you through the cooking steps. Enjoy your one-pan chicken dinner! - Set oven to 400°F (200°C) First, you need to preheat your oven. This step is key for a perfect roast. A hot oven helps the chicken cook evenly and brown nicely. - Whisk together olive oil, lemon juice, zest, garlic, herbs, salt, and pepper Now, grab a bowl. Whisk the olive oil, lemon juice, and zest together. Add minced garlic, rosemary, thyme, salt, and pepper. Mix well to create a tasty marinade. This blend adds great flavor to the chicken. - Coat chicken thighs in marinade and let sit (15 mins if time allows) Next, take your chicken thighs. Coat them in the marinade. Make sure every part is covered. If you have time, let them sit for about 15 minutes. This step makes the chicken juicy and flavorful. - Arrange potatoes, tomatoes, and bell pepper in the skillet Now, it’s time for the veggies. In a large oven-safe skillet, arrange the halved baby potatoes, whole cherry tomatoes, and sliced bell pepper. Drizzle a bit of olive oil and sprinkle salt and pepper. Toss them gently to mix. - Place marinated chicken on top and bake for 30-35 mins Place the marinated chicken directly on the veggies. Make sure the skin side is up. This helps it get crispy. Now, put the skillet in the oven. Bake for 30-35 minutes. The chicken should be golden and the veggies tender. - Let it rest and serve directly from the pan After baking, remove the skillet from the oven. Let it rest for a few minutes. This allows the juices to settle. Finally, serve the dish right from the pan. It looks great and tastes even better. Enjoy your one-pan chicken dinner! For the complete recipe, check out the Full Recipe section. To get crispy skin on your chicken, always start with bone-in, skin-on pieces. The bones keep the meat moist and the skin becomes crunchy when cooked properly. Pat the chicken dry with paper towels before marinating. This helps the skin crisp up nicely. Marinating the chicken is key. It adds flavor and moisture. I suggest letting it sit for at least 15 minutes. If you have more time, marinate for a few hours or overnight for the best taste. You can mix in other vegetables for fun. Think about using carrots, zucchini, or asparagus. They cook well and add color. Seasonal veggies work great too. In the fall, try butternut squash or brussels sprouts. In the summer, go for corn or green beans. Let your taste and the seasons guide you. Garnishing makes your dish pop. Fresh herbs like parsley or thyme add color and flavor. Just sprinkle them on top right before serving. For a cozy touch, serve with crusty bread. It’s perfect for soaking up those tasty juices. You can also use a nice platter if you want to impress guests. Presenting from the pan gives a rustic charm. It's both easy and beautiful! {{image_4}} You can change the taste of your one-pan chicken dinner easily. Adding spices like paprika or cumin gives the dish a warm kick. Paprika adds a sweet, smoky flavor, while cumin has a nutty taste. You can also use different herbs. Try basil or oregano for a fresh twist. Fresh herbs brighten the meal and make it more fun. If you follow a low-carb diet, you can skip some vegetables. Focus on the chicken and add only low-carb veggies like zucchini or broccoli. You can also adapt this dish for gluten-free diets. All the ingredients in the full recipe are gluten-free. Just check labels on any store-bought items. This recipe isn’t just for chicken. You can use pork or tofu instead. For pork, choose tenderloin or chops. For tofu, use firm or extra-firm. You can cook different types of meats in one pan too. Just adjust cooking times based on the protein you use. It keeps things easy and tasty. To store your One-Pan Lemon Herb Chicken Dinner safely, follow these steps: - In the fridge: Place any leftover chicken and vegetables in an airtight container. This keeps them fresh and tasty. Make sure to cool the dish to room temperature before sealing it. - Freezing: If you want to freeze leftovers, let them cool first. Then, put them in a freezer-safe bag or container. Press out the air to avoid freezer burn. To enjoy your chicken again, use these reheating methods: - Oven method: Preheat your oven to 350°F (175°C). Place the chicken and veggies in an oven-safe dish. Cover with foil to keep moisture in, and heat for about 15-20 minutes. - Microwave method: For a quick fix, use the microwave. Place the chicken on a plate and cover with a damp paper towel. Heat in short bursts of 1-2 minutes, checking often to avoid drying it out. To keep the chicken moist, add a splash of broth or water when reheating. This helps retain flavor and texture. How long can your meal last? - Fridge: The chicken and veggies can stay fresh for up to 3 days. - Freezer: When frozen, they can last for about 2-3 months. After that, the quality may decline. Enjoying your One-Pan Lemon Herb Chicken Dinner again is easy with these storage tips! For the complete recipe, check out the Full Recipe section. Yes, you can use boneless chicken thighs. They cook faster than bone-in ones. You should reduce the cooking time by about 10 minutes. Always check that your chicken reaches 165°F (75°C) for safety. Boneless thighs will still be juicy but may not have the same flavor depth from the bone. I love to serve my One-Pan Chicken Dinner with fresh sides. Here are some great options: - A crisp green salad with lemon vinaigrette - Crusty bread to soak up the juices - Garlic bread for added flavor - Steamed green beans or broccoli for crunch These sides balance the meal and add freshness. To check if your chicken is cooked, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (75°C). If you don’t have a thermometer, look for these signs: - The juices should run clear, not pink. - The meat should be firm to the touch. - The skin should be golden brown and crispy. These tips help ensure your chicken is safe and delicious! This blog post covered a simple and tasty one-pan chicken dinner. We discussed the main ingredients, how to marinate the chicken, and prepare the vegetables. I shared tips for perfecting your dish, along with variations to keep things exciting. Don't forget to store leftovers properly and keep an eye on cooking times. With these guidelines, you can enjoy a delicious meal that's easy to make and share. You now have all the tools you need to impress yourself and others with your cooking skills!

One-Pan Chicken Dinner

Delight your taste buds with this easy One-Pan Lemon Herb Chicken Dinner! This flavorful dish combines juicy chicken thighs with vibrant veggies like baby potatoes, cherry tomatoes, and bell peppers, all enhanced with fresh herbs and zesty lemon. Perfect for a quick weeknight meal, just marinate and roast in one skillet! Click to discover the full recipe and bring this delicious dish to your table tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 cup baby potatoes, halved

1 cup cherry tomatoes, whole

1 bell pepper, sliced (choose your favorite color for vibrancy)

4 cloves garlic, minced finely

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

2 tablespoons extra virgin olive oil

Juice of 1 medium lemon

Zest of 1 medium lemon

Salt and freshly cracked black pepper to taste

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's hot enough for roasting when you're ready.

    Prepare the Marinade: In a sizable mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, chopped rosemary, chopped thyme, and a generous pinch of salt and pepper. Mix thoroughly until well combined to form your aromatic marinade.

      Marinate the Chicken: Introduce the chicken thighs into the marinade, turning them to make sure they're generously coated on all sides. If time allows, let them marinate for about 15 minutes to enhance their flavor.

        Prepare the Vegetables: In a large, oven-safe skillet (preferably cast iron for best results), arrange the halved baby potatoes, whole cherry tomatoes, and sliced bell pepper. Drizzle a bit more olive oil over the vegetable medley and season lightly with salt and pepper for taste. Toss gently to combine.

          Combine Chicken and Vegetables: Place the marinated chicken thighs directly on top of the arranged vegetables in the skillet, skin-side up for optimal crispiness.

            Bake the Dish: Carefully transfer the skillet to your preheated oven. Bake for 30-35 minutes, or until the chicken is fully cooked and the skin has turned golden and crispy. Verify that the internal temperature of the chicken reaches 165°F (75°C) using a meat thermometer.

              Rest the Dish: Once baked to perfection, remove the skillet from the oven and allow it to rest for a few minutes. This will help the juices redistribute for even more flavorful chicken.

                Serve: Present the dish directly from the pan, elegantly spooning the roasted vegetables over the chicken thighs for a beautiful and appetizing look.

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 4

                    - Presentation Tips: Garnish the dish with additional fresh herbs like parsley or thyme for a pop of color and fresh aroma. Serve with some crusty bread to soak up the flavorful juices!

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