Keto Friendly Herbs De Provence Roasted Creamy Chicken Inspired By CarnalDish

Ingredients

• 4 pieces Chicken Thighs (bone-in, skin-on, trimmed excess fat)
• 1 teaspoon Coarse Sea Salt (for seasoning the flesh side)
• 1 teaspoon Black Pepper (freshly cracked)
• 1 cube Chicken Bouillon (adds depth to the sauce)
• 1 teaspoon Cajun Blackened Spice (adds a subtle heat and smoky flavor)
• 1 spray Olive Oil Spray (light coating for the chicken)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 1/2 teaspoon Red Pepper Flakes (optional heat)
• 1 teaspoon Herbs de Provence (traditional French herb blend)
• 1 medium Red Onion (diced; substitute for shallots)
• 3 cloves Garlic (minced)
• 1/2 cup Dry White Wine (use a good quality dry wine)
• 1 cup Heavy Cream (full‑fat for keto friendliness)
• 1 whole Lemon (zest and juice)
• 2 tablespoons Fresh Parsley (chopped for garnish)

Instructions

1. Pat Dry and Season Chicken

   Remove excess moisture from the chicken thighs with paper towels, then sprinkle the flesh side with coarse sea salt, black pepper, chicken bouillon, and Cajun blackened spice. Lightly spray the skin side with olive oil spray and repeat the salt‑pepper seasoning on the skin.

   Time: PT5M

2. Preheat Oven

   Place the cast‑iron skillet in the oven and preheat to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

3. Roast Chicken

   Remove the hot skillet (use oven mitts), place the seasoned chicken thighs skin‑side down, and roast for about 30 minutes, or until an internal temperature of 165°F (74°C) is reached. For extra color, let it brown a few minutes longer if desired.

   Time: PT30M

   Temperature: 400°F

4. Prepare Aromatics

   While the chicken roasts, dice the red onion and mince the garlic.

   Time: PT5M

5. Sauté Onion, Garlic & Spices

   Remove the chicken and set aside. Add 2 Tbsp butter to the hot skillet, then stir‑in red pepper flakes, herbs de Provence, and the diced onion. Sauté until the onion is translucent (≈3‑4 minutes), then add the minced garlic and cook 1 minute more.

   Time: PT5M

6. Deglaze with White Wine

   Pour in ½ cup dry white wine, stirring constantly to dissolve the fond. Let it reduce by half, about 3 minutes.

   Time: PT3M

7. Add Cream and Reduce

   Stir in 1 cup heavy cream, bring to a gentle simmer, and cook for 5 minutes until the sauce thickens slightly.

   Time: PT5M

8. Finish with Lemon

   Grate the zest of one lemon into the sauce, then squeeze the juice. Taste and adjust salt or pepper as needed.

   Time: PT2M

9. Return Chicken to Sauce

   Place the roasted chicken thighs back into the skillet, spoon some sauce over them, and let everything simmer together for another 5 minutes so the meat re‑absorbs the flavors.

   Time: PT5M

10. Garnish and Serve

    Sprinkle chopped fresh parsley and a pinch of extra black pepper over the dish. Serve hot directly from the skillet or transfer to a serving platter.

    Time: PT2M

Nutrition Facts

Calories

470

Protein

30g

Carbohydrates

5g

Fat

35g

Fiber

1g