French · Dinner
French Roast Chicken (Keto)
Bone-in chicken thigh roasted skin-on until crisp, basted with garlic butter, thyme and rosemary, finished with white wine and crème fraîche sauce, served alongside butter-braised cabbage and fennel.
$6
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
637Calories
47gProtein
45.1gFat
13.2gCarbs
5.2gSugar
5gFiber
795mgSodium
289mgChol
21.3gSat Fat
912mgPotassium
128mgCalcium
3.1mgIron
1mcgVitamin B12
35mgVitamin C
gluten-free
low-carb
protein-rich
high-fiber
keto
Instructions
1
Prep
Pat the chicken thigh dry and rub softened butter, minced garlic, thyme, rosemary, and half the salt and pepper under and over the skin.
2
Roast
Place skin-side up in a 425°F (220°C) oven for 35-40 minutes until the skin is deep golden brown and juices run clear when pierced.
3
Sauté
While roasting, melt butter with olive oil over medium heat, add sliced leek, shredded cabbage, and fennel, cooking 10-12 minutes until soft and lightly browned.
4
Rest
Transfer the roasted chicken to a plate and rest uncovered for 10 minutes to allow juices to settle.
5
Deglaze
Pour white wine into the roasting dish over medium heat, scraping up browned bits for 1-2 minutes until the liquid reduces by half.
6
Finish
Stir crème fraîche and remaining garlic into the pan juices over low heat for 1 minute until glossy, then season with remaining salt and pepper.
7
Plate
Spoon the buttered vegetables onto a plate, set the rested chicken thigh on top, and pour the crème fraîche sauce over the meat.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in, skin-on chicken thigh
- 2 tbsp28g butter, softened
- 4 cloves4 cloves garlic
- 4 sprigs4 sprigs fresh thyme
- 2 sprig2 sprig fresh rosemary
- 11 small leek
- 11 small head cabbage
- 11 small fennel bulb
- 4 tbsp60ml dry white wine
- 4 tbsp60g creme fraiche
- 2 tbsp28g butter, for the vegetables
- 1 tbsp14ml olive oil
- 1/2 tsp1/2 tsp salt, divided
- 1/2 tsp1/2 tsp black pepper, divided
