Lemon-sage Roasted Chicken Thighs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 Skinless boneless chicken thighs 1/4 tsp. salt1/4 tsp. black pepper1 tsp. olive oil1 lb. baby carrots4 shallots quartered3 cloves garlic, thinly sliced1 1/3 c. reduced-sodium chicken broth1 tsp. finely shredded lemon peel (set aside)2 Tbsp. lemon juice1 Tbsp. flour1/4 C. dry white wine2 Tbsp. snipped fresh sageLemon Wedges
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
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
Nutritional Info 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
Member Reviews