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Remove Brie from freezer and let sit at room temperature.
Preheat oven to 160°C (325°F).
Season chicken thighs with salt and pepper, drizzle with maple syrup and lemon juice, sprinkle with oregano, and bake for 20 to 30 minutes.
Cook pasta according to package directions.
In the meantime, finely chop dried tomatoes and basil leaves.
The Brie should have had time to thaw. Rinse a sharp knife under hot water and use it to cut ½-cm (¼-in.) slices of Brie and then dice them.
When pasta is cooked, drain it. Reserve about 125 mL (½ cup) of the cooking water. Place pasta in a large mixing bowl. Add dried tomatoes, basil, and lemon zest. Drizzle with olive oil and add reserved cooking water. Season with salt and pepper. Mix well.
Remove chicken thighs from oven.
Divide pasta into 4 shallow bowls. Place a chicken thigh in each one and garnish with diced Brie.
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