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british

Roast Chicken with Bread Sauce, Greens, and Cranberry Pan Jus

This roasted dish pairs bone-in chicken thigh with skin with chicken stock, cranberry sauce and kale or spring greens, shredded. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

52 g Protein
52 g Carbohydrates
25 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 187g bone-in chicken thigh with skin 226 kcal
  • 187g semi-skimmed milk 94 kcal
  • 34g white breadcrumbs 134 kcal
  • 59g onion, finely chopped 24 kcal
  • 1g bay leaf 2 kcal
  • 102g chicken stock 6 kcal
  • 21g cranberry sauce 25 kcal
  • 136g kale or spring greens, shredded 27 kcal
  • 15g butter 108 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. bone-in chicken thigh with skinbutterblack pepper
    Heat the oven to 210C. Rub the chicken thigh with 1 tsp butter and black pepper. Roast skin-side up for 25 to 30 minutes until cooked through.
  2. semi-skimmed milkonionbay leaf
    Meanwhile, warm the milk in a small pan with the onion and bay leaf until steaming; do not boil. Remove from heat and rest 10 minutes.
  3. semi-skimmed milkwhite breadcrumbsblack pepper
    Return the milk to low heat. Stir in the breadcrumbs and cook 3 to 4 minutes, stirring, until thick. Season with black pepper.
  4. kale or spring greensbutter
    Boil or steam the greens for 4 to 5 minutes until tender, then toss with the remaining butter.
  5. chicken stockcranberry sauce
    When the chicken is done, rest it 5 minutes. Pour off excess fat from the roasting tin, then add stock and cranberry sauce and scrape up browned bits; simmer 2 minutes.
  6. cranberry saucekale or spring greens
    Serve the chicken with bread sauce, greens, and the cranberry pan jus.

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