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Ukraine Marks Somber Anniversary as Zelenskyy Vows Resolve Amid Fractured Allied Support

Ukrainians pay tribute to victims of the Russian invasion, on the day marking the fourth anniversary of the full-scale Russian invasion. As Ukraine enters another year of full‑scale war, President Volodymyr Zelenskyy used the anniversary to deliver a message of defiance and endurance. Speaking to the nation, he emphasized that Ukraine’s determination to resist Russia has not weakened, even as the conflict grinds on with no clear end in sight. Zelenskyy highlighted the sacrifices made by civilians and soldiers alike, framing Ukraine’s struggle as a fight for national survival and democratic values. His remarks came at a moment when international unity — once a defining feature of the early months of the invasion — shows signs of strain. Several of Ukraine’s key partners remain committed to providing military and financial support, but political divisions, shifting priorities, and domestic pressures in some allied countries have complicated efforts to maintain a cohesive front. Debates...
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5-Ingredient Roasted Lemon Chicken & Vegetables




This lemony baked chicken thigh recipe has only 5 ingredients and comes with a side of veggies that roast alongside the chicken for a complete weeknight dinner. Bone-in skinless chicken breast cut in half can be used instead of the thighs, if you prefer.

Ingredients:
  • 1/4 cup chopped fresh herbs, such as oregano or thyme, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground pepper, divided
  • 5 cups cubed root vegetables, such as potatoes, carrots and/or turnips
  • 1 large red onion, cut into 1-inch-thick wedges
  • 4 bone-in, skinless chicken thighs ( 1 1/2- 2 pounds)
  • 1 lemon, cut into 8 wedges

Directions:

1. Preheat oven to 450°F.

2. Combine 2 tablespoons herbs, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Add root vegetables and onion; toss to coat. Spread on a large rimmed baking sheet.

3. Combine the remaining 2 tablespoons herbs, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the same bowl. Add chicken; toss to coat. Place the chicken on top of the vegetables and tuck 4 lemon wedges in.

4. Roast, stirring the vegetables twice, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165°F, about 30 minutes. 
Discard the roasted lemon wedges. Squeeze the remaining 4 lemon wedges over the chicken.
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