French · Dinner
French Roast Chicken (Low-Chol)
Bone-in chicken thigh roasted skin-on until golden, seasoned with garlic, thyme and lemon, finished with a stock-and-Dijon pan jus. Served with roasted carrot and shallot for a classic French bistro plate with reduced saturated fat and cholesterol.
$4
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
410Calories
40.7gProtein
21.4gFat
10.2gCarbs
4.2gSugar
2.4gFiber
615mgSodium
71mgChol
6gSat Fat
662mgPotassium
62mgCalcium
2.5mgIron
0.9mcgVitamin B12
13mgVitamin C
low-cholesterol
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
Pat the chicken thigh dry with paper towels, skin-side up in a small roasting dish. Thinly slice the garlic and lemon, and tuck them under and around the skin with the thyme sprigs.
2
Roast
Scatter the quartered shallot and carrot batons around the chicken. Drizzle with olive oil, season with salt and pepper, and roast at 425°F for 35 minutes until the skin is golden and juices run clear.
3
Rest
Let the chicken rest uncovered for 5 minutes so juices settle back into the meat.
4
Plate
Arrange the chicken thigh with the roasted carrot and shallot on a plate. Pour low-sodium chicken stock into the roasting dish over medium heat, scrape up browned bits, simmer 2 minutes, whisk in Dijon mustard, and spoon over the chicken. Finish with chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz539g bone-in chicken thigh, skin on
- 4 cloves4 cloves garlic
- 4 sprigs4 sprigs fresh thyme
- 11 lemon
- 22 small shallot
- 22 small carrot
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1/2 cup120ml low-sodium chicken stock
- 1 tsp1 tsp Dijon mustard
- 2 tsp2 tsp fresh parsley
