French · Dinner
French Roast Chicken with Garlic and Herbs
A single roasted bone-in chicken thigh rubbed with garlic and fresh herbs, seasoned with thyme, rosemary and lemon zest, finished with pan juices. Roasted until the skin turns golden and crisp and the meat pulls easily from the bone. Served with roasted garlic cloves and fresh parsley.
$4
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
481Calories
46.3gProtein
30.8gFat
3.8gCarbs
0.6gSugar
1gFiber
1243mgSodium
275mgChol
11.6gSat Fat
488mgPotassium
54mgCalcium
2.5mgIron
1mcgVitamin B12
11mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry with paper towel and place it skin-side up in a small roasting dish, then season both sides with salt and pepper.
2
Sear
Heat the olive oil in an oven-safe skillet over medium-high heat and lay the thigh skin-side down; cook 4-5 minutes until the skin turns deep golden.
3
Roast
Flip the thigh skin-side up, scatter the unpeeled garlic cloves, thyme and rosemary sprigs and lemon slices around it, then transfer to a 425°F oven; roast 30-35 minutes until skin is crisp.
4
Rest
Move the chicken to a plate and let it rest 5 minutes.
5
Finish
Squeeze the roasted garlic cloves from their skins into the skillet, swirl in the butter and lemon zest over low heat 1 minute until glossy.
6
Plate
Set the chicken thigh on a plate, spoon the garlic pan sauce over the top and scatter the parsley across it.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz540g bone-in chicken thigh
- 8 cloves8 cloves garlic
- 4 sprigs4 sprigs fresh thyme
- 2 sprig2 sprig fresh rosemary
- 2 tbsp28g butter
- 1 tbsp14ml olive oil
- 11 lemon
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp fresh parsley
