Crispy Baked Chicken Thighs with Garlic Herb Butter

Why This Is Strictly Keto

Skin-on, bone-in chicken thighs are naturally zero-carb and rich in fat, and there is no breading or flour here — the skin itself becomes the crispy coating. Butter, garlic and herbs finish the dish with nothing but whole ingredients.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 lb / 1.4 kg)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1½ teaspoons salt
• ½ teaspoon black pepper

Garlic Herb Butter

• 4 tablespoons (60 g) butter
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh thyme or rosemary

Instructions

1. Dry the chicken: Preheat oven to 425°F (220°C). Pat the thighs very dry with paper towels — dry skin is the key to crisping.

2. Season: Rub the thighs with the olive oil, then coat all over with the garlic powder, paprika, thyme, salt and pepper.

3. Arrange: Place skin-side up on a wire rack set over a rimmed baking sheet, leaving space between each piece.

4. Bake: Roast 35–40 minutes, until the skin is deep golden and crisp and the internal temperature reaches 175°F (80°C).

5. Make the butter: While the chicken roasts, melt the butter in a small saucepan over low heat. Add the garlic and cook 1 minute until fragrant, then stir in the parsley and thyme.

6. Finish: Rest the chicken 5 minutes, then spoon the garlic herb butter over the top and serve.

Nutritional Info (per serving, approximate)

Tips

• A wire rack lets hot air circulate around the thighs so the underside crisps instead of steaming.
• Thighs are forgiving — they taste best at 175°F rather than the 165°F that suits breasts.
• Spoon the butter on right before serving; adding it earlier softens the crisp skin.