Preheat the oven to 450°F. Place vegetables on a large baking sheet and toss with oil, salt and pepper. Roast until vegetables are just beginning to brown, stirring occasionally, about 15 minutes. Stir in sage and cook 2 more minutes. Cut chicken into serving pieces, place on a platter, and surround with half the vegetables.
Per Serving:410 calories (200 from fat), 22g total fat, 6g saturated fat, 145mg cholesterol, 1110mg sodium, 15g carbohydrates, (4 g dietary fiber, 8g sugar), 38g protein.
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