French · Dinner
French Roast Chicken (High-Protein)
Bone-in chicken thigh roasted skin-on with garlic, thyme and lemon in the classic French style, served over white beans and crispy bacon lardons for protein, with wilted chard and pan juices.
$6
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
591Calories
52.1gProtein
33.6gFat
19.2gCarbs
2.7gSugar
6.8gFiber
1289mgSodium
285mgChol
9.8gSat Fat
945mgPotassium
145mgCalcium
4.6mgIron
1.1mcgVitamin B12
13mgVitamin C
protein-rich
gluten-free
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat chicken thigh dry and season with salt and pepper. Let sit at room temperature 10 minutes while oven heats to 425F (220C).
2
Sear
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken thigh skin-side down for 5 minutes until golden and releases easily.
3
Roast
Flip thigh, scatter garlic cloves, thyme sprigs, onion, and lemon around it. Transfer to oven and roast at 425F (220C) for 25 minutes until internal temperature reads 165F (74C).
4
Crisp
While chicken roasts, fry bacon in a small pan over medium heat for 4 minutes until browned. Add cannellini beans and stock, stir 3 minutes until warmed, then add chopped chard and stir 2 minutes until wilted.
5
Plate
Rest chicken 5 minutes in skillet. Spoon beans and chard onto plate, set chicken thigh on top, pour over pan juices with roasted lemon and garlic.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, 1½ thighs bone-in, skin-on chicken thigh
- 2.8 oz80g bacon
- 7 oz100g, about two-thirds of a 15oz can, drained cannellini beans, cooked
- 4 cloves4 cloves garlic
- 8 sprigs8 sprigs fresh thyme
- ¼ lemon
- ¼ onion
- 2 tbsp2 tbsp olive oil
- 4 oz100g chard
- 4 tbsp4 tbsp chicken stock
- ½ tsp salt
- ¼ tsp black pepper
