Keto Herb and Lemon Baked Chicken
Elevate your dinner table with this irresistible Keto Herb and Lemon Baked Chicken recipe, a low-carb delight packed with vibrant, zesty flavors! Succulent bone-in, skin-on chicken thighs are marinated in a robust blend of olive oil, fresh rosemary, thyme, garlic, and bright lemon juice, then seared to golden perfection and oven-baked for a crispy finish. The addition of butter ensures juicy, tender bites, while the fragrant lemon slices add a subtle citrus aroma as the chicken roasts. Ready in under an hour, this easy one-skillet dish is keto-friendly, gluten-free, and perfect for weeknight meals or special occasions. Serve with your favorite vegetables or a fresh green salad for a wholesome, satisfying meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 0.25 cup olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 1 whole lemon, sliced
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine olive oil, lemon zest, lemon juice, chopped rosemary, chopped thyme, and minced garlic. Stir well to create a marinade.
Add chicken thighs to the bowl and toss until each piece is well coated with the marinade. Let them marinate for at least 10 minutes.
Season the marinated chicken thighs with salt and pepper on both sides.
Heat a large oven-proof skillet over medium-high heat and add butter. Allow the butter to melt and start to bubble.
Add the marinated chicken thighs, skin-side down, into the skillet. Sear them for about 5 minutes until the skin is golden brown and crispy.
Turn off the heat and flip the chicken thighs so that they are skin-side up.
Arrange lemon slices over the chicken thighs in the skillet.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and juices run clear.
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Serve warm with extra lemon slices for garnish if desired.
Nutrition Facts
Calories |
3274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.3 g | 340% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1038 mg | 346% | |
| Sodium | 3495 mg | 152% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.6 g | ||
| Protein | 218.0 g | 436% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 204 mg | 16% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2418 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
