Roasted Chicken with Glazed Vegetables

Ingrédients

• 2 tbsp balsamic vinegar
• 1/2 cuillère à café black pepper
• 1/4 tasse margarine, melted
• 8 chicken thighs, bone and skin removed
• 2 moyennes onions, cut into wedges
• 10 oz baby carrots
• 2 cuillères à soupe honey

Directives

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.