I have never been a huge fan of chicken thighs, but because of a recent sale at the grocery store I decided I needed to try again. I went looking for a keto friendly chicken thigh recipe that sounded good. I knew it needed to be crispy…this is what I found. It was so good, that we now eat them at least once a week. Thighs are a fattier cut of chicken and great for keto, so finding a way to enjoy then is a win to me.
Garlic Butter Chicken Thighs
- 4 bone in, skin on chicken thighs (I usually do 10 thighs, and have lunch leftovers)
- 5 cloves garlic, crushed
- ¼ cup butter
- 1 tablespoon olive oil
- Preheat your oven to 350 degrees
- Pat your chicken thighs dry and season both sides with salt and pepper
- Add your butter and olive oil into a large, ovenproof skillet (cast irons are perfect for this) over medium heat
- When the butter is melted, add your garlic cloves. You just want the garlic cloves to be lightly crushed, so they still remain in one piece for easy removal, but also release all that flavor into the butter
- When your pan is hot, add your chicken skin side down
- Sear until the chicken skin is nice, brown, and crispy. Stir the garlic cloves around the pan during this process – you will need to take the garlic out when it starts to get too brown
- Flip your chicken over once the skin is crispy
- Place the whole skillet in the oven and bake for 10-15 mins (oven time will vary based on how long you seared the chicken in your pan, but just keep an eye on it)
- When the chicken is done, remove to a plate, spoon some of the garlic butter over top of each thigh, and you’re ready to serve!
You can also add a little cream and seasonings to the garlic butter to make a cream sauce. See ideas for cream sauces here.
I found this wonderful recipe on thegarlicdiaries.com