French · Dinner
French Roast Chicken
Bone-in chicken thigh roasted skin-side up at high heat until golden and crisp, basted with butter and fresh thyme and rosemary, then rested and served with pan juices reduced with white wine and stock, alongside roasted carrots and shallots.
$6
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
532Calories
39.5gProtein
33.6gFat
10.8gCarbs
4.1gSugar
2.3gFiber
568mgSodium
234mgChol
12.8gSat Fat
732mgPotassium
67mgCalcium
2.7mgIron
1mcgVitamin B12
9mgVitamin C
protein-rich
low-carb
herb-salt
all-time-classics
Instructions
1
Prep
Pat the chicken thigh dry with paper towels and season generously with salt and black pepper.
2
Sear
Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, then sear the chicken skin-side down for 5 minutes until golden.
3
Roast
Flip the chicken skin-side up, scatter shallots and carrot around it, tuck in garlic, thyme, and rosemary, and roast at 425°F for 25–30 minutes until crisp and 165°F at the thigh bone.
4
Rest
Transfer the chicken and vegetables to a plate, tent loosely with foil, and rest 10 minutes.
5
Deglaze
Set the skillet over medium heat, add wine and scrape browned bits for 2 minutes until it reduces by half, then add stock and butter and simmer 3 minutes until slightly thickened.
6
Plate
Set the rested chicken on a plate with roasted vegetables, spoon pan jus over the top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz432g bone-in chicken thigh
- 2 tbsp2 tbsp butter
- 4 cloves4 cloves garlic
- 4 sprigs4 sprigs fresh thyme
- 2 sprig2 sprig fresh rosemary
- 44 shallots
- 22 small carrot, about 80g
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml dry white wine
- 1/2 cup120ml chicken stock
- salt, to taste
- black pepper, to taste
