Recipes and Cooking Lemon-Sage Roasted Chicken Thighs 4.0 (3) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 30 mins Bake Time: 25 mins Total Time: 55 mins Servings: 4 Jump to Nutrition Facts Ingredients 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 Directions 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. 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. 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. Rate it Print Nutrition Facts (per serving) 376 Calories 11g Fat 18g Carbs 47g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.