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Keto Chicken Thighs - Simple, Juicy, and Packed With Flavor

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
  • 2 tablespoons olive oil or avocado oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried thyme (or Italian seasoning)
  • 1/2 teaspoon chili flakes (optional, for a little heat)
  • 1 tablespoon lemon juice (optional, for finishing)
  • 2 tablespoons butter (optional, for basting or finishing sauce)
  • Fresh parsley or chives, chopped (optional, for garnish)

Method
 

  1. Preheat the oven: Set your oven to 425°F (220°C). A hot oven helps render the fat and crisp the skin.
  2. Pat the chicken dry: Use paper towels to dry the chicken thighs thoroughly. Dry skin equals better browning and crispiness.
  3. Mix the seasoning: In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and chili flakes if using.
  4. Rub with oil and spices: Drizzle the thighs with olive oil and coat evenly with the spice mix, getting some under the edges of the skin if possible.
  5. Start skin-side down: Heat an oven-safe skillet over medium-high heat. Add a little oil if needed. Place the thighs skin-side down and sear for 4–5 minutes until the skin is golden and crisp.
  6. Flip and roast: Turn the thighs skin-side up. Transfer the skillet to the oven and roast for 18–22 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
  7. Optional butter baste: In the last 5 minutes, add butter to the pan and spoon it over the thighs for extra richness.
  8. Rest and finish: Let the chicken rest for 5 minutes. Squeeze a little lemon juice over the top and sprinkle with fresh herbs.
  9. Serve: Pair with keto sides like roasted broccoli, cauliflower mash, zucchini noodles, or a fresh cucumber salad.