Dinner

roasted chicken w/vegetables is for Dinner.

roasted chicken w/vegetables takes several minutes to prepare.

roasted chicken w/vegetables takes several minutes to cook.

roasted chicken w/vegetables makes 4 servings.

The ingredients for roasted chicken w/vegetables are:

1 lb. red potatoes, cut into chunks
3 large carrots, sliced thickly
1 med. red onion, cut into 8 wedges
1 TBS. vegetable oil
1 tsp. herbs de provence
1/3 cup balsamic vinegar
3 TBS brown sugar
2 tsp. instant espresso powder

Here is how you make roasted chicken w/vegetables:

Preheat oven to 425 degrees.In large roasting pan, toss vegetables w/ oil and spices. Pat chicken dry with paper towel; place on top of vegetables and sprinkle w/ 1/2 tsp. salt. Roast 20 minutes.Meanwhile, in 2-quart saucepan, stir vinegar, sugar, espresso powder, 1/4 cup water and more spices. Heat to boiling and stir as it heats -- reduce heat and simmer 8-10 minutes or until thickened and slightly syrupy.Brush chicken with sauce. Roast 15 min. Brush with sauce; roast 10 min. or until thermometer inserted into thickest part reaches 165 degrees.Transfer chicken and vegetables to platter. Strain pan juices into measuring cup; discard fat. Pour juices over chicken and vegetables. Serving Size: 2 thighs, with veggiesNumber of Servings: 4Recipe submitted by SparkPeople user BETHTIFER.

The nutritional information for roasted chicken w/vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 295.1

• Total Fat: 5.7 g
• Cholesterol: 114.5 mg
• Sodium: 167.1 mg
• Total Carbs: 29.9 g
• Dietary Fiber: 4.1 g
• Protein: 30.3 g