French · Dinner
French Roast Chicken with Garlic and Herbs (Low-Calorie)
Bone-in chicken thigh roasted skin-on with whole garlic cloves, lemon, thyme and rosemary, brushed lightly with olive oil rather than butter. The classic French bistro roast profile stays intact through herbs and pan juices, while trimmed skin and reduced oil keep the plate under 400 calories, served with roasted carrots.
$4
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
347Calories
38.4gProtein
16.3gFat
13.2gCarbs
4.9gSugar
3.1gFiber
362mgSodium
210mgChol
4.5gSat Fat
760mgPotassium
90mgCalcium
2.6mgIron
0.5mcgVitamin B12
18mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat the chicken thigh dry, trim excess skin to a thin layer, and season both sides with salt and pepper.
2
Build
Arrange carrot batons, garlic cloves, lemon wedges, thyme and rosemary in a roasting dish, nestle chicken thigh skin-side up on top, and brush skin with olive oil.
3
Roast
Roast at 425°F (220°C) for 30–35 minutes until the skin is golden and crisp and an internal thermometer reads 165°F (74°C).
4
Rest
Let the chicken rest in the dish for 5 minutes, then transfer to a plate. Add chicken stock to the roasting dish over medium heat, scrape up pan juices for 2 minutes until syrupy, then spoon over chicken and vegetables.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g bone-in chicken thigh
- 8 cloves8 cloves garlic
- 4 sprigs4 sprigs fresh thyme
- 2 sprig2 sprig fresh rosemary
- 22 lemon
- 2 tsp2 tsp olive oil
- 7 oz200g carrot
- 1/2 cup120ml low-sodium chicken stock
- salt and black pepper to taste
