Keto Lemon Rosemary Chicken Thigh
Elevate your dinner game with this Keto Lemon Rosemary Chicken Thigh recipe, a mouthwatering combination of juicy, bone-in chicken thighs infused with fresh, zesty lemon and aromatic rosemary. Perfectly seared in butter for a golden, crispy skin, and then baked to tender perfection, this dish features a rich pan sauce made with chicken broth and a burst of citrus from sliced lemons. With just 15 minutes of prep and simple ingredients like olive oil, garlic, and fresh herbs, this low-carb, keto-friendly recipe is as easy as it is flavorful. Serve it with your favorite keto sides for a hearty, satisfying meal that’s sure to impress. Perfect for weeknights or special occasions, this elegant yet effortless dish brings a restaurant-quality experience to your home kitchen.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 6 pieces Chicken thighs, bone-in and skin-on
- 0.25 cup Olive oil
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh rosemary, chopped
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 0.5 cup Chicken broth
- 1 whole Lemon slices
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
In a large bowl, mix together olive oil, lemon juice, lemon zest, rosemary, garlic, salt, and pepper to create a marinade.
Step 3
Add the chicken thighs to the marinade, ensuring they are well coated. Allow to marinate for at least 15 minutes at room temperature or up to 8 hours in the refrigerator.
Step 4
Heat a large oven-safe skillet over medium-high heat and add butter.
Step 5
Once the butter is melted and sizzling, place the chicken thighs skin-side down in the skillet. Sear for about 5-7 minutes until the skin is golden brown.
Step 6
Flip the chicken thighs and pour the chicken broth into the skillet.
Step 7
Add lemon slices between the chicken thighs for additional flavor.
Step 8
Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Step 9
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving, allowing the juices to redistribute.
Step 10
Serve the keto lemon rosemary chicken thighs hot with your choice of keto-friendly side dishes.
Nutrition Facts
| Serving size | (1217.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2829.7 |
| Total Fat 218.8g | 0% |
| Saturated Fat 60.2g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 911.8mg | 0% |
| Sodium 3526.0mg | 0% |
| Total Carbohydrate 14.3g | 0% |
| Dietary Fiber 3.6g | 0% |
| Total Sugars 2.8g | |
| Protein 203.2g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 173.9mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 2449.4mg | 0% |
Source of Calories