| Servings | Prep Time | Cook Time |
|---|---|---|
| 4 | 0 mins | 0 mins |
| 1. | Pre-heat oven to 400 °F (200 °C). |
| 2. | Arrange chicken thighs, carrots and onions in a shallow dish. Set aside. |
| 3. | Whisk together margarine, vinegar, honey and pepper in a small bowl. |
| 4. | Pour over chicken and vegetables and toss until well coated. |
| 5. | Bake for 45 minutes until chicken is no longer pink and vegetables are tender, stirring once. |
| 6. | Note: you can use apple cider vinegar or red wine vinegar instead of the balsamic and it still tastes great. |
|
There are 187 calories in 1 serving of Roasted Chicken with Glazed Vegetables.
Calorie split: 18% fat, 46% carbs, 36% protein.
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| Serving Size | 1 serving |
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