Keto Recipes - Created Date : 8.11.2019

LCHF Recipe: Perfect Baked Chicken Thighs

LCHF Recipe: Perfect Baked Chicken Thighs

LCHF Recipe: Perfect Baked Chicken Thighs

They are naturally higher in fat than chicken breasts, and they are also cheaper. ?? Since they are higher fat, they are juicier and more tender than breasts – so you can easily cook up plenty for meal prepping, as they are GREAT leftover! It gives you a lot of options too, such as a delicious chicken salad with leftover baked thighs.

I prefer bone-in fryer thighs, but I have tried this recipe with “boneless, skinless chicken thighs” as shown below – ONLY because that’s what my son brought me once from the store. ?? lol. I like the skin-on fryer thighs because the skin crisps up beautifully and they taste absolutely delicious!

So yes, you can use those ^ but the skin-on thighs are the BEST. ??

Here’s what you need:

– Fryer Thighs

– Olive Oil

– Real Butter

– Salt

– Large pan

– Foil

– An oven ??

This makes for a super fast low carb meal with very little prep!

You can make as many or as few thighs as you please. Like I said, they are great leftover so I often cook up a big batch.

Preheat the oven to 350 degrees.

Rinse off & pat dry your chicken thighs.

Drizzle olive oil in your pan. Lay thighs in oiled pan. Salt thighs. Add a pat of butter to the top of each thigh (I use a whole Tablespoon of real butter per thigh). Cover the pan with foil and bake at 350 degrees for 40 minutes. Uncover, flip your thighs, salt the other side, turn heat up to 400 degrees, bake uncovered an additional 20 minutes – or until the thighs are brown & crisp.

This is what they look like when they’re done:

This is what they look like on your plate:

You literally have about 5 minutes of prep to make these perfect, delicious chicken thighs – then you can go about your day for a good hour! Add a green vegetable, and you have a super fast low carb meal. ?? Enjoy!

This looks so easy and soooo good. Do you put them in the pan skin side up first as in the picture? It just seems if I did, and flipped them, the skin would be soggy cooking in the oil on the bottom of the pan.

Good point! I’ve done it both ways. I don’t really think it matters. When you flip them you can drain off the juices if you prefer, but they crisp up nicely on both sides for me even with a juicy bottom. ??

I do the same with wings, except I don’t add the olive oil (I like the down-side of the wing to get a little crispy), and I sprinkle a little garlic salt. My kids loved them when they were little, and make them for their families now ??

Sounds delicious, Theresa! Both sides of my chicken crisp up, but you’re right – you don’t really need the olive oil. Sometimes I just massage it right onto the chicken a bit then top with the pat of butter. *cheers*

I have baked 4 thighs and 10 thighs – and always cook it about the same. 40 minutes covered, then uncovered until crisp on both sides (I flip them once for that). As for chicken breasts… I’m not sure. They are much leaner so tend to dry out easier.

I’m not much of a cook either. ?? lol. I am cooking for one also though, and I find fryer thighs are cheap – so I buy a larger package and cook up 4 or more, so I have easy meals (leftovers) for the next day or so.

I learned how to do the tastiest chicken breasts from Ina Garten. Here’s her recipe and it works like a charm. I either eat the breast immediately or let it cool, take the meat off the bone and use it for other recipes. Must use bone-on, skin on breasts.

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.

I did, but they weren’t nearly as good as bone-in skin-on thighs. I couldn’t complain though – my son picked those up for me at the store when he made a grocery run for me. ?? But yes, I always get regular thighs myself.

Just wondering how chicken thigh meat is, taste wise. I have never used thighs, only ever eat boneless chicken breasts, as I know it’s all meat and no yucky fatty tendon and whatever things attached. Are thighs about the same? I hope you understand what I’m talking about. Hahaha

I do understand Crystal ?? I have a friend that has those same concerns about chicken, lol. My advice based on what you said: Get boneless chicken thighs. Not bone-in thighs. And with the skin ON if you can – because it’s deliciously crispy!

Yes, but it’s real butter – and it’s delicious. ?? You can use less if you prefer. I mentioned in the post that I have made the baked chicken both ways, but I do prefer it with the skin-on because it crisps up and it’s delicious.

I just made these today and they are fabulous! They are so easy and the best chicken thighs ever!! I ended up making some fresh green beans in the microwave and tossed them in the pan of drippings while I was getting my water and the chicken on my plate. I am very new to low carb eating and I hope it was ok to do that because it sure added some great flavor to those beans!

Hi Lynn-Just found your blog recently after following you on Facebook and am inspired by your real-life low carb recipes! These look amazing! My question is about cooking times. Do you cook the boneless thighs for the same amount of time as the bone-in thighs? I always thought bone-in took longer.

In my experience (trying it both ways) it took about the same amount of time, but I just keep an eye on them toward the end. If I’m not sure I’ll just slice one open from the middle of the pan to double check.

I divide the amount I use of each across the number of thighs, and enter it like that. I estimate because not ALL of the butter or olive oil is going to be ON your chicken, probably about half or 3/4 maybe.

Preheat oven to 350’. Place garlic cloves, butter and oil in cold skillet , heat on medium for about 3-4 minutes. Pat chicken dry and season with sat and pepper, place chicken skin side down. Cook until desired browness about 10 minutes moving around pan during time. DO NOT LET THE GARLIC BURN, YOU JUST WANT THE FLAVOR, REMOVE FROM THE PAN WHEN LIGHT BROWN AND BEFORE PLACING IN OVEN. Flip chicken and place in preheated oven for 30-35 depending on size of thighs.

All material provided on this site is intended for informational purposes only and should not be used to replace professional medical advice. Please consult your physician before starting any diet or exercise program.

5 Amazing Online Cooking Taught You All The Skills You Need

1. carries a fist. It is based on the noble mission of helping viewers create restaurant-quality dishes in their own homes, because all content is created by professional chefs. In addition to the fun videos placed directly on the site, it also has recipes, tips, global food trivia, and little-known food facts. Find recipes easily by using the search box or by clicking one of the many recipe categories listed on the right side of the site. They also have a fun "Ask to Chef" feature, a blog chock full of beer and wine pairing suggestions and food, and many resources like how to find a sustainable farm near you. This video shows the preparation of the classic Butter Chicken recipe made at the Sahara Restaurant in Mississauga, Ontario, Canada.

2. The New York Times Food Videos

Do you turn your mouth into the New York Times food section just to irrigate seasonal recipes created by culinary coffees such as Mark Bittman? I did it too. The recipes are helping, but I would like to see how a professional chef is following them to get tips on everything from knife masters to food and beverage pairings. The New York Times Food Videos section does all of the recipes that they publish, as well as clips of great food news, trends, and discoveries, as well as an easy-to-navigate interface. Melissa Clark recently took us to her kitchen to show us how Satan prepared the Cooking Cake.

3. Everyday Food With Sarah Carey

Sometimes I enter the local market without a list and my mind is literally emptying. I see all these great food and I don't know what to do with it. Sarah Carey is our guide to take daily items from the market and turn them into healthy, cheap, fast and easy to prepare meals for ourselves and the whole family. The show features every Everyday Food, easy breeze style and infectious laughter that makes the show as fun as it helps. In this video Sarah offers us an easy, delicious and economical green juice recipe.

4. FudeHouse

Jeffrey de Picciotto is the real issue when it comes to pursuing food passion. He started as a trainee at New York's Dickson's Farmstand Meats and worked in the upcountry. The multicultural background and the experience he lived as a creative director and chef, FudeHouse met on site, filled with videos to teach you how to cook from the heart and soul instead. Would you like to know how to tie up turkey, make pork sandwiches with meat, grate ginger easily, or take out the perfect pizza crust? Jeffrey has helped you with tips, advice, recipes, techniques and encouragement. I think I fell in love. In this video, Jeffrey shows us how to make the restaurant-quality steak at home.

5. Sorted Food

They all laugh, make food and share in a British accent! This is the recipe for success for SORTED Food, an online cooking program funded by five chefs who offer the lighter side of cooking with equal piece of knowledge and fun. From the three-part series in chocolate to how to make sushi rolling, these blocks share everything they know about food and live a happy life inside and outside the kitchen. If you go directly to their YouTube channels, they also share their favorite online dining programs ranging from sweet Lovely Lady Pastries to Nicko's Kitchen. With their signature humor and impressive accents, they show us how to prepare a spectacular, highly satisfying Thai Noodle Broth.

  • SHARE :