Lemon-sage Roasted Chicken Thighs

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

Nutrition: 11g. fat, 215 mg. chol; 3 g. sat fat; 18 g. carb; 5 g. monosaturated fat; 2g. polyunsaturated fate; 5 g. fiber, 8 g. sugar; 47 g. pro; 15849 IU vit. A; 4 mg iron; 85 mg. calcium; 908 mg. Potassium; 585 mg. sodium; 1 mg. Pyridoxine; 0 g trans fatty acid; 55 folat; 1 cobalamin; 17 mg vit C; 0 mg thiamin; 0 mg riboflavin; 12 mg Niacin

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