French · Dinner
French Roast Chicken
Bone-in chicken thigh roasted skin-on until deep golden, finished with garlic, thyme and lemon, then served with pan-roasted carrots and shallots. Butter and olive oil are used sparingly, no cream or gravy, keeping the classic French roast-chicken flavour intact at a lighter calorie count.
$4
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
378Calories
34.6gProtein
22gFat
10.2gCarbs
4.5gSugar
2.5gFiber
755mgSodium
188mgChol
8.1gSat Fat
715mgPotassium
60mgCalcium
2.4mgIron
0.8mcgVitamin B12
15mgVitamin C
Goes well with
Sparkling apple juice or pressed cider (alcohol-free)
local
Cidre de Normandie
international
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Pat chicken thigh dry. Arrange thigh skin-side up on a small roasting tray with halved carrot and quartered shallot. Heat oven to 425°F.
2
Season
Rub chicken skin and vegetables with olive oil and butter. Season with salt and pepper. Tuck garlic cloves, thyme sprigs and lemon under chicken.
3
Roast
Roast at 425°F for 30–35 minutes until skin is deep golden and thickest part reaches 165°F, juices run clear.
4
Plate
Rest 5 minutes. Transfer chicken thigh, roasted vegetables and pan juices to plate and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 bone-in, skin-on chicken thigh (210g)
- 4 cloves4 cloves garlic
- 11 lemon
- 22 small carrot, halved lengthwise (60g)
- 22 shallot, quartered (60g)
- 2 tsp10g butter, melted
- 2 tsp10ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 sprigs4 sprigs fresh thyme
