Pour in the wine and allow to sizzle for about 30 seconds before adding the thyme sprigs and chicken stock. Add the peas, carrots, scallions and Baby Gem lettuce to the liquid. Cover with a lid and cook (or tin foil if you don’t have a lid) for about 10 minutes until the chicken is cooked through.
This warming Braised Chicken with Baby Gem Lettuce will see you all the way through to Spring. Spray the low cal oil in a large frying pan over a high heat. Add the bacon and fry until crisp. Then add the chicken thighs and fry on each side until they are also golden and crisp. Add the lemon zest and fry off for a few minutes.
Expect this paleo and keto roast chicken with lemon and thyme to be ridiculously juicy, bursting with flavor, and very (very!) easy to whip up! Preheat oven to 425°F/220°C. Rinse the chicken inside out and pat dry. If need be, remove any leftover pin feathers. Liberally season with salt and freshly ground black pepper the inside of the chicken.
Brush chicken with butter; generously season with salt and pepper. Transfer chicken to a rimmed baking sheet. Cross legs, and tie with kitchen twine. Roast chicken, basting after 30 minutes, until skin is crisp and golden and an instant-read thermometer inserted into thickest part of thigh reaches 165, about 1 hour.