These delicious lemon garlic chicken thighs are low carb, keto friendly, and easy enough for a weeknight meal. Guaranteed to impress the pickiest eaters! Serve over egg noodles, mashed potatoes, rice, or alongside your favorite vegetables.
Ingredients
- butter: 4 Tbsp (divided)
- garlic: 4 clove
- lemon juice: 2 Tbsp
- onion powder: 0.25 tsp
- skin-on, bone-in chicken thighs: 4 piece (8 ounce)
- salt and ground black pepper: (to taste)
- parsley: 2 Tbsp (chopped, fresh)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder; set aside. Dotdash Meredith Food Studios
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Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat. Dotdash Meredith Food Studios
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Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices. Dotdash Meredith Food Studios
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Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.
