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
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Lemon-Sage Roasted Chicken Thighs
skinless, boneless chicken thighs (about 2 pounds total)
teaspoon salt
teaspoon ground black pepper
teaspoons olive oil
pound baby carrots with 1/2-inch tops, halved if large
shallots, quartered
cloves garlic, thinly sliced
1 1/3
cups reduced-sodium chicken broth
teaspoon finely shredded lemon peel (set aside)
tablespoons lemon juice
cup dry white wine
tablespoons snipped fresh sage
Lemon wedges
  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.
Nutrition Facts (Lemon-Sage Roasted Chicken Thighs)
    Per serving:
  • 376 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 215 mg chol.,
  • 585 mg sodium,
  • 18 g carb.,
  • 5 g fiber,
  • 8 g sugar,
  • 47 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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