Lemon-Sage Roasted Chicken Thighs

Lemon-Sage Roasted Chicken Thighs
Photo: Jacob Fox
Prep Time:
30 mins
Bake Time:
25 mins
Total Time:
55 mins


  • 8 skinless, boneless chicken thighs (about 2 pounds total)

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 2 teaspoon olive oil

  • 1 pound baby carrots with 1/2-inch tops, halved if large

  • 4 shallots, quartered

  • 3 cloves garlic, thinly sliced

  • 1 ⅓ cup reduced-sodium chicken broth

  • 1 teaspoon finely shredded lemon peel (set aside)

  • 2 tablespoon lemon juice

  • 1 tablespoon all-purpose flour

  • ¼ cup dry white wine

  • 2 tablespoon snipped fresh sage

  • Lemon wedges


  1. Preheat oven to 375°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°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 (per serving)

376 Calories
11g Fat
18g Carbs
47g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 376
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 215mg 72%
Sodium 585mg 25%
Total Carbohydrate 18g 7%
Total Sugars 8g
Protein 47g
Vitamin C 16.6mg 83%
Calcium 85mg 7%
Iron 3.5mg 19%
Potassium 908mg 19%
Folate, total 54.9mcg
Vitamin B-12 1mcg
Vitamin B-6 1.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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