French · Dinner
French Roast Chicken with Garlic and Herbs (GLP-1)
Bone-in chicken thigh roasted with garlic, thyme and rosemary until the skin crisps, served over cannellini beans and sautéed spinach finished with lemon. A protein-forward French bistro classic, lighter and easier to digest with no cream, butter, or refined starches.
$5
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
383Calories
37.8gProtein
12.8gFat
21.1gCarbs
1.4gSugar
7.8gFiber
378mgSodium
165mgChol
3.5gSat Fat
935mgPotassium
128mgCalcium
4mgIron
0.6mcgVitamin B12
16mgVitamin C
protein-rich
low-calorie
low-carb
high-fiber
glp-1
Instructions
1
Prep
Pat the chicken thigh dry, season with salt and pepper, tuck garlic slices and thyme and rosemary sprigs under the skin.
2
Roast
Place chicken skin-side up on a tray, drizzle with olive oil, and roast at 425°F for 30–35 minutes until skin is deep golden and juices run clear.
3
Rest
Let the chicken rest uncovered for 5 minutes so juices settle back into the meat.
4
Saute
Warm pan drippings in a small skillet over medium heat, add spinach and cannellini beans, cook 1–2 minutes until spinach wilts and beans warm through. Finish with a squeeze of lemon juice.
5
Plate
Spoon beans and spinach onto a plate, set the rested chicken thigh on top, and serve with the remaining lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g bone-in chicken thigh, skin on
- 4 cloves4 cloves garlic
- 4 sprigs4 sprigs fresh thyme
- 2 sprig2 sprig fresh rosemary
- 2 tsp2 tsp olive oil
- 1 cup90g, half of a 15oz can, drained cannellini beans
- 3 cups90g fresh spinach
- 11 lemon, cut into wedges
- salt and black pepper to taste
