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Roasted Thyme Chicken in Duck Fat

Featured in the Honolulu Star-Advertiser on March 22, 2017.

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Ingredients:

Roasted Thyme Chicken in Duck Fat

  • 6 chicken thighs, skin on at room temperature
  • 1/4 cup plus 2 tablespoons duck fat, divided
  • 1 lemon, sliced into 6 pieces
  • 6 fresh thyme sprigs
  • 1 head of garlic, top sliced off
  • A selection of vegetables cut into 1 inch pieces: 1 beet, 2 turnips, 1 onion, 3 carrots
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

  1. Preheat oven to 425°F.
  2. Pat chicken dry and place in a large baking pan.
  3. Add two tablespoons of duck fat to pan, massaging it into the chicken evenly.
  4. Arrange each thigh onto a lemon slice and a sprig of thyme in pan, skin side up.
  5. Place garlic head in corner of the pan.
  6. Toss vegetables in a bowl with remaining duck fat.
  7. Add to baking dish surrounding the thighs.
  8. Season with salt and pepper and roast for 45 minutes until chicken is 160 degrees.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
600 calories, 46 g fat, 13 g saturated fat, 2000 mg cholesterol, 600 mg sodium, 15 g carbohydrate, 4 g fiber, 6 g sugar, 33 g protein

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