French · Dinner
French Roast Chicken with Garlic and Herbs (Keto)
A bone-in roasted chicken thigh with crispy skin, rubbed with garlic and fresh herbs, finished with a pan sauce enriched with butter. Served alongside roasted cauliflower and green beans for a low-carb, fat-rich plate.
$5
10 minsPrep
40 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
509Calories
40.2gProtein
35.5gFat
8.9gCarbs
2.6gSugar
3.4gFiber
1190mgSodium
268mgChol
13.2gSat Fat
810mgPotassium
78mgCalcium
2.8mgIron
0.9mcgVitamin B12
31mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Pat the chicken thigh dry. Mince the garlic and chop the rosemary. Rub the chicken all over with garlic, thyme, rosemary, salt, and pepper.
2
Sear
Heat olive oil in an oven-safe skillet over medium-high heat. Place chicken skin-side down; sear 5–6 minutes until golden and releases easily.
3
Roast
Flip chicken skin-side up, scatter cauliflower and green beans around it, transfer to 425°F oven, and roast 25–30 minutes until skin is crisp and internal temperature reaches 165°F.
4
Rest
Transfer chicken to a plate and rest for 5 minutes.
5
Deglaze
Set skillet with vegetables over medium heat, pour in chicken stock, scrape browned bits, and simmer 2 minutes until slightly reduced.
6
Finish
Swirl butter into pan sauce off heat until melted and glossy.
7
Plate
Set chicken thigh on a plate with roasted cauliflower and green beans alongside, then spoon sauce over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g bone-in, skin-on chicken thigh
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh thyme leaves
- 2 tsp2 tsp fresh rosemary
- 2 tbsp28g butter
- 2 tbsp30ml olive oil
- 7 oz200g cauliflower florets
- 5.2 oz150g green beans, trimmed
- 1/2 cup120ml chicken stock
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
