Lemon-Sage Roasted Chicken Thighs

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  • Makes: 4 servings
  • Serving Size: 2 chicken thighs, 1/4 of the carrots, and 2 tablespoons sauce each
  • Prep: 30 mins
  • Bake: 25 mins 375°F

Lemon-Sage Roasted Chicken Thighs

Directions

  1. Preheat oven to 375 degrees F. Season chicken with salt and pepper. In an extra-large ovenproof skillet cook chicken in hot oil over medium-high heat about 5 minutes or until brown, turning once. Add carrots, shallots and garlic to skillet. Pour 1/3 cup of the chicken broth and the lemon juice over chicken in skillet. Bring to boiling.
  2. Place skillet in oven; roast, uncovered, about 25 minutes or until chicken is done (180 degrees F) and carrots are just tender. Transfer chicken and carrots to a platter, cover with foil to keep warm.
  3. Whisk flour into remaining broth. Add broth mixture and wine to the hot skillet. Whisk to combine. Return skillet to medium-high heat. Cook and stir to scrape up any browned bits from the bottom of the pan. Bring to boiling. Boil gently, uncovered, about 5 minutes or until liquid is slightly thickened and reduced to about 1/2 cup. Stir in sage and lemon peel. Serve sauce with chicken and carrots. Serve with lemon wedges.
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Nutrition Facts (Lemon-Sage Roasted Chicken Thighs)

  • Per serving:
  • 376 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 215 mg chol. ,
  • 585 mg sodium ,
  • 18 g carb. ,
  • 5 g fiber ,
  • 8 g sugar ,
  • 47 g pro.
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