Roasted Chicken with Glazed Vegetables
A favorite roast chicken meal.
8 chicken thighs, bone and skin removed
2 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onions, cut into wedges
10 oz baby carrots
1/4 cup margarine, melted
2 tbsp balsamic vinegar
2 tbsps honey
1/2 tsp black pepper
Pre-heat oven to 400 °F (200 °C).
Arrange chicken thighs, carrots and onions in a shallow dish. Set aside.
Whisk together margarine, vinegar, honey and pepper in a small bowl.
Pour over chicken and vegetables and toss until well coated.
Bake for 45 minutes until chicken is no longer pink and vegetables are tender, stirring once.
Note: you can use apple cider vinegar or red wine vinegar instead of the balsamic and it still tastes great.
in 1 serving of Roasted Chicken with Glazed Vegetables.
, 46% carbs, 36% protein.
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