Keto Crispy Chicken Thighs (Printable)

Tender, crispy chicken thighs served with a bright lemon butter cabbage slaw.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ½ teaspoon ground black pepper

→ Cabbage Slaw

07 - 4 cups shredded green cabbage
08 - 1 cup shredded red cabbage
09 - ½ cup sliced green onions
10 - ¼ cup chopped fresh parsley

→ Lemon Butter Dressing

11 - 3 tablespoons unsalted butter, melted
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon Dijon mustard
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper
16 - 1 teaspoon grated lemon zest

# How-To:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Pat chicken thighs dry with paper towels. Coat evenly with olive oil, garlic powder, smoked paprika, salt, and black pepper.
03 - Arrange chicken thighs skin side up on prepared baking sheet. Bake for 30 minutes until skin is crispy and internal temperature reaches 165°F.
04 - While chicken roasts, combine shredded green cabbage, red cabbage, green onions, and fresh parsley in a large mixing bowl.
05 - In a small bowl, whisk together melted butter, fresh lemon juice, Dijon mustard, salt, black pepper, and lemon zest until emulsified.
06 - Pour lemon butter dressing over cabbage mixture and toss thoroughly until all vegetables are evenly coated.
07 - Serve roasted chicken thighs immediately alongside dressed lemon butter cabbage slaw.

# Expert Hacks:

01 -
  • Crispy chicken skin that shatters when you bite into it—no pan-frying mess required.
  • The lemon butter dressing cuts through the richness in a way that makes you want to scrape the bowl clean.
  • Everything cooks at the same time, so you're not juggling pans or timing multiple components.
  • It's impressive enough to serve guests but casual enough for a Tuesday night by yourself.
02 -
  • Pat your chicken completely dry before seasoning—moisture is the enemy of crispy skin, and this single step makes all the difference.
  • Don't skip the parchment paper or your chicken skin will stick to the sheet and tear when you try to serve it.
03 -
  • Let your chicken sit out for 10 minutes after coming out of the oven—carryover cooking finishes the interior while the skin stays crispy.
  • Make the dressing while the chicken is still baking so you can dress the slaw as soon as the chicken comes out, which means the flavors meld while everything is still warm.
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