Name: Roasted Chicken with Glazed Vegetables
Ingredients: 2 servings balsamic vinegar; 1/2 tsp black pepper; 1/4 cup margarine, melted; 8 thighs, bone and skin removed chicken thighs; 2 medium onions, cut into wedges; 10 oz baby carrots; 2 tbsps honey

Ingredients

2 tbsp balsamic vinegar

1/2 tsp black pepper

1/4 cup margarine, melted

8 chicken thighs, bone and skin removed

2 medium onions, cut into wedges

10 oz baby carrots

2 tbsps honey

Directions

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.

Nutritional Summary

There are 187 calories in 1 serving of Roasted Chicken with Glazed Vegetables.

Calorie Breakdown: 18% fat, 46% carbs, 36% prot.

Nutrition Facts

Serving Size

per serve

Amount Per Serving

Calories

187

% Daily Values*

Total Fat

3.79g

5%

Saturated Fat

1.163g

6%

Trans Fat

0.112g

Polyunsaturated Fat

0.94g

Monounsaturated Fat

1.064g

Cholesterol

68mg

23%

Sodium

212mg

9%

Total Carbohydrate

21.86g

8%

Dietary Fiber

2.2g

8%

Sugars

15.85g

Protein

17.14g

Vitamin D

-

Calcium

46mg

4%

Iron

1.72mg

10%

Potassium

451mg

10%

Vitamin A

650mcg

72%

Vitamin C

9.6mg

11%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.