roasted chicken w/vegetables
- Number of Servings: 4
Ingredients
1 lb. red potatoes, cut into chunks3 large carrots, sliced thickly1 med. red onion, cut into 8 wedges1 TBS. vegetable oil1 tsp. herbs de provence1/3 cup balsamic vinegar3 TBS brown sugar2 tsp. instant espresso powder
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 veggies
Number of Servings: 4
Recipe submitted by SparkPeople user BETHTIFER.
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 veggies
Number of Servings: 4
Recipe submitted by SparkPeople user BETHTIFER.
Nutritional Info 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
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