Roasted chicken thighs with crispy skin, slathered in ultra-savory garlic butter — perfect as a go-to keto diet meal that never gets boring. Low in carbs, high in healthy fats, and still tastes luxurious thanks to the fresh herb aroma. Great served with sautéed leafy greens for a filling dinner.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 4 pieces Chicken thighs with skin
- 60 grams Unsalted butter
- 5 cloves Garlic, finely minced
- 1 tsp Salt
- 1/2 tsp Ground black pepper
- 1/2 tsp Paprika powder (optional)
- 1 tsp Dried thyme or rosemary
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 tbsp Chopped parsley for garnish
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👩🍳 Instructions
- 1 Preheat the oven to 400°F (200°C). Take the chicken out of the fridge 15 minutes before cooking so it comes to an even temperature.
- 2 Pat the chicken dry with paper towels so the skin can crisp up perfectly when roasted.
- 3 Melt the butter in a small pan over low heat, add the minced garlic, and sauté briefly until fragrant — but don't let it burn.
- 4 In a bowl, mix the garlic butter with the olive oil, salt, pepper, paprika powder, and thyme.
- 5 Rub the butter mixture all over the chicken, making sure to get it under the skin as well so the seasoning penetrates.
- 6 Arrange the chicken on a baking sheet lined with parchment paper, skin side up.
- 7 Roast for 35-40 minutes until the skin is golden brown and crispy and the inside is fully cooked (internal temperature of 165°F/75°C).
- 8 Remove from the oven, spoon the melted butter left on the pan back over the chicken, drizzle with lemon juice, and sprinkle with chopped parsley.
- 9 Serve warm with sautéed leafy greens or a salad as a low-carb side.
💡 Tips
• Choose chicken thighs with the skin on, since they have a higher fat content — perfect for a keto diet that relies on fat as the main energy source.
• Don't skip patting the chicken dry with paper towels — this is the key to getting maximum crispy skin without deep-frying.
• If you like it spicier, add some chili powder or sliced bird's eye chili to the garlic butter mixture.
• Store leftover chicken in the fridge for up to 3 days; reheat in the oven or air fryer to keep the skin crispy.
📊 Nutrition Facts / serving
410
Calories (kcal)
28 g
Protein
32 g
Fat
2 g
Carbs
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