Dinner

Lemon-sage Roasted Chicken Thighs is for Dinner.

Lemon-sage Roasted Chicken Thighs takes 30 minutes to prepare.

Lemon-sage Roasted Chicken Thighs takes 45 minutes to cook.

Lemon-sage Roasted Chicken Thighs makes 4 servings.

The ingredients for Lemon-sage Roasted Chicken Thighs are:

12 Skinless boneless chicken thighs
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. olive oil
1 lb. baby carrots
4 shallots quartered
3 cloves garlic, thinly sliced
1 1/3 c. reduced-sodium chicken broth
1 tsp. finely shredded lemon peel (set aside)
2 Tbsp. lemon juice
1 Tbsp. flour
1/4 C. dry white wine
2 Tbsp. snipped fresh sage
Lemon Wedges

Here is how you make Lemon-sage Roasted Chicken Thighs:

1. Preheat oven to 375 degrees. 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 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 botton 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 wedged.Serving Size:?2 chicken thighs

The nutritional information for Lemon-sage Roasted Chicken Thighs is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 335.9

• Total Fat: 10.5 g
• Cholesterol: 171.8 mg
• Sodium: 421.7 mg
• Total Carbs: 10.8 g
• Dietary Fiber: 1.4 g
• Protein: 42.9 g