Low Carb Herb-Infused Baked Boneless Skinless Chicken Thighs
Transform your weeknight meals with this flavor-packed recipe for *Low Carb Herb-Infused Baked Boneless Skinless Chicken Thighs*. Juicy, tender chicken thighs are marinated in a vibrant blend of olive oil, fresh rosemary, thyme, garlic powder, onion powder, and smoky paprika, ensuring every bite bursts with herbaceous goodness. A splash of zesty lemon juice adds bright citrus notes, while a sprinkle of freshly chopped parsley provides the perfect finishing touch. With just 15 minutes of prep and a quick bake in the oven, this low-carb, high-protein dish is not only nutritious but also incredibly easy to make. Ideal for meal prep or a wholesome family dinner, these chicken thighs pair beautifully with roasted veggies or a crisp garden salad. Savor the simplicity of bold flavors and minimal carbs with this healthy, herb-infused masterpiece!
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Recipe Information
Ingredients
- 8 pieces Boneless skinless chicken thighs
- 2 tablespoons Olive oil
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole Lemon
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, combine the olive oil, chopped fresh rosemary, chopped fresh thyme, garlic powder, onion powder, paprika, salt, and black pepper. Stir well to create a flavorful herb mixture.
Place the boneless skinless chicken thighs in a large mixing bowl or a resealable plastic bag. Pour the herb mixture over the chicken thighs and massage to coat them thoroughly.
Let the chicken marinate for about 10 minutes to absorb the flavors.
Line a baking pan with parchment paper or lightly grease it with olive oil to prevent sticking.
Place the marinated chicken thighs onto the prepared baking pan in a single layer.
Slice the lemon in half and squeeze the juice over the chicken thighs for added flavor, then place the lemon halves in the pan for roasting.
Bake the chicken thighs in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.
Remove the chicken from the oven and let it rest for about 5 minutes.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 2726 mg | 119% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.9 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1049 mg | 22% | |
*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.
