These keto chicken thighs are a favorite recipe around here – so simple to make and the chicken turns out perfect every time. Crispy skin, moist and tender meat, and just a handful of ingredients and easy prep!
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Keep it simple, silly.
How many times a week do I have to repeat that to myself when trying to figure out what to make for dinner?
I mean, I love an elaborate meal just as much as the next person, but busy weeknights are for simple, cozy dinners that the family will eat without fuss.
Enter this keto chicken thighs recipe! Made with simple spices, an easy method, and just a couple of minutes of prep.
We. are. obsessed.
We tested a lot of keto chicken thigh recipes, and this is THE ONE.
I wanted a really crisp skin, but didn’t want to go to the work of breading or frying and I’m happy to say that both of those things are COMPLETELY unnecessary for these crispy baked thighs. This recipe is magic, just like my baked chicken legs and roasted chicken breast.
Ingredient Notes:
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Chicken Thighs – You’ll want bone in and skin on thighs for this recipe.
Seasoning – This simple seasoning mix is made with garlic powder, onion powder, paprika (smoked if you have it), salt, and cracked pepper.
Oil – We prefer to cook with avocado oil, but olive oil will work as well.
I made these for my fiance, I ended up not turning them, and they were wonderful! He loves chicken thighs, and I’m not the biggest fan, but after trying this recipe, I love them! A++++ – Elizabeth
How To:
Chicken – You’ll want to purchase skin-on, bone-in chicken thighs for this recipe or you won’t end up with that crispy exterior. Drop your chicken thighs in a large bowl or plastic bag and then drizzle with a bit of oil.
Seasoning – To season this baked chicken recipe, sprinkle in some paprika, garlic powder, onion powder, salt, and pepper. Keep it simple, silly. 😉
Shake it up if you are using a bag or mix it up in a bowl until the chicken thighs are fully coated in the seasoning mix.
Bake – Place your chicken thighs on a baking sheet and pop them in a 400 degree oven for 35-45 minutes. The high temp allows for the chicken skin to crisp up nicely. The inside of the baked chicken thighs will be so tender and juicy! We use a meat thermometer to check for doneness. This helps make sure your crispy baked chicken thighs come out perfect instead of dry and tough.
I love using this meat thermometer for making sure the meat is fully cooked! Easy for beginners & absolutely worth the low cost. Just stick it in the thickest part of the meat to check for doneness. This thermometer is also magnetic so it’s easy to store right on the side of the fridge or oven for easy access! Get it on Amazon.
Are chicken thighs keto?
Chicken thighs are perfect for a keto diet, so long as you skip the sugary sauces and carb filled breadings. Chicken thighs are a nice choice for keto because they’re packed with protein and have a bit more fat than leaner white meat, which will help keep you full and satisfied for longer. The skin is also keto, so long as you haven’t breaded the chicken.
Can I make this in the air fryer?
This recipe works beautifully in the air fryer and, if you’re in a hurry, the chicken cooks in about half the time! Get the recipe for air fryer chicken thighs.
What to serve with my easy baked chicken thighs:
My kids love my cauliflower mac and cheese, so it’s always a hit with them. These cauliflower tots are a big hit too.
We also like to serve my extra cheesy broccoli cheese casserole, green beans almondine, or zucchini casserole to get something green on the table.
For dessert, give my mini cheesecakes a try! That strawberry topping is to die for.
FAQs:
For these bone-in chicken thighs you will want to bake them at high heat (400 degrees) for at least 35 to 45 minutes. It’s best to double check they have reached the correct temperature with a meat thermometer that way you don’t under or overcook the chicken! No need to flip them either. If you want the bottom to be crispy too you can try baking with a wire rack over a baking sheet.
Any leftover should last in the refrigerator at least 3 to 4 days in an airtight container, and you can freeze the baked chicken things for about 3 to 4 months. Make sure they have cooled completely before adding to the freezer safe bag or container.
Baking skin-on chicken thighs at 400 degrees allows the skin to crisp up quickly and seal in all the juices, making for a moist, tender chicken with crispy skin.
It’ll take around 35 minutes to bake your chicken fully, though we always recommend double checking with a meat thermometer to ensure your chicken has reached 165 degrees.
More Low Carb Chicken Recipes:
- Creamy Cajun Chicken
- Buffalo Chicken Meatballs
- Slow Cooker BBQ Chicken Wings
- Spinach Stuffed Chicken
- Baked Ranch Chicken
Crispy Baked Chicken Thighs
Ingredients
- 3 pounds bone-in chicken thighs
- 2 tablespoons avocado oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon cracked pepper
- 1 teaspoon chopped parsley
Instructions
- Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray.
- Add all of the ingredients except for the parsley to a large zip top bag and seal. Smush the chicken around in the bag to coat in the seasoning.
- Arrange chicken on the baking sheet and bake for 35-45 minutes or until a thermometer reads 165 degrees.
- Sprinkle chicken with parsley just before serving.
D. Hinton says
Pictures don’t do this justice‼️
It was super easy to prepare, I had almost all the spices already on hand, save for the dried, parsley. I used dried chives. The baking time was perfect, for me, at 400 degrees, my boys went back for seconds. I already bought more chicken thighs to have on hand. I tried the Tuscan chicken, also a simple and delicious dish, but the chicken thigh recipe was easier, literally rub on the ingredients and toss in the oven, made the whole house smell like a gourmet restaurant ‼️‼️
Karly Campbell says
I’m so glad you all liked the recipe so much! We make these a lot – such a simple way to get dinner on the table. 🙂
Kerri says
I’m not thigh fan but my husband is. I made this tonight and wow!! This is amazing and super easy. I’ve been converted to a thigh fan! Thanks!
Karly Campbell says
So glad you enjoyed the recipe!
Karen Kundra says
It was nice and juicy. Did have a problem spreading spices. My thighs were quite large. Think next time I would mix 1/2 and then sprinkle 1/2 on tops.
Nancy Koudelka says
Tried Crispy Chicken Thighs recipe, my husband and I really like it, but, boy did it make a mess in my oven! Grease everywhere. Would putting foil over the pan affect the cooking in any way? I hate to clean my oven!
Karly Campbell says
Yes, I would not recommend covering these. The skin won’t crisp up.
JC says
Hello! I brown each side in an oiled skillet before placing in the oven. I “tent” with foil to avoid splattering. Yes I learned the hard way too! This will give the thighs a little more texture on the skin! I hope that helps!
Dee says
Why don’t you make the thighs with the baking powder like the wings? We love the wings and I was going to make the thighs the same way.
Karly Campbell says
You definitely could add baking powder! I just discovered the baking powder trick recently and had developed this chicken thigh recipe a few years ago. Let us know how it turns out, if you give it a try! 🙂
Dee says
Turned out great!! Crispy skin, juicy inside.
Kapua says
Hello!! Could I get the ingredients and chicken sit in the bag for a few hours
Karly Campbell says
I think that would work great!
Genie says
Hey there Thanks for this delicious reciepe! Looks amazing quick question- do you set oven to fanbake or just regular bake ?thankyou
Karly Campbell says
Hi Genie! We just use the regular setting for this recipe.
Matilde L Brewer says
Hi Karly! Could you also explain to me how would you do a whole (in pieces) chicken in the oven, and how long it would take?
My mom used to cook it, but she is now 84 and started to have early dementia, so she doesn’t remember, and sometime I would like to do a whole chicken… I love your recipes for the chicken drumsticks and thighs!
Thank you.
Karly Campbell says
Hi Matilde! I would follow this same recipe and cook through, 30-40 minutes. I’ve never done a whole chicken in pieces, but some of the pieces might cook a bit faster than others. It shouldn’t be a significant difference, but you could check the different pieces at the 30 minute mark with a thermometer and remove them to a foil covered plate to rest while other parts finish up. Probably not necessary though. 🙂
Di says
I did these in my air fryer, 30 mins at 400 degrees, flipping after 15 mins, & they were really perfect. I’m watching my salt, so I left that out, but these were just like fried chicken in my air fryer. Thanks!!
Karly Campbell says
Thanks for sharing!!
Kim says
Can you use an air fryer?
Karly Campbell says
I’m sure you could! You’ll need to adjust the time and temp a bit to get it right, but the chicken + seasonings should all work well in an air fryer.
Sheila says
Does it have 2 b avocado oil or can u substitute?
Karly Campbell says
You can use any oil with a high smoke point.
Makalea says
Aloha, do I cover with foil?
Karly Campbell says
Nope, these don’t need covered.
Mara says
In the nutritional information you state that it has 4 servings and a serving is 1. In one of the comments you say a serving size is 1/4 lb of wings. With 3 lbs of wings that is 48 oz and 1/4 would be 12 oz per serving. Am I calculating wrong?
Karly Campbell says
Hi Mara! I’m not sure where you’re seeing anything about wings at all, since this recipe is for chicken thighs. We usually plan on 1-2 chicken thighs per person when serving and a pack of 3 pounds is usually around 8 chicken thighs. It varies, of course, because they’re all different sizes. I based the nutrition on a 3 pound pack of thighs divided into 4 servings.
Nicole says
Hi! What should I adjust to make these with boneless thighs?
Karly Campbell says
Hi Nicole! They’ll probably cook much quicker – around 20 minutes. Just keep an eye on them and check with a thermometer to make sure they hit 165.
Elizabeth says
Hi there, do I turn the thighs over anytime while baking?
Karly Campbell says
I never do, but if you’re worried about the bottoms getting crisper, you could try baking on a cooling rack over a baking sheet so the air can flow all the way around. 🙂
Elizabeth says
I made these for my fiance, I ended up not turning them, and they were wonderful! He loves chicken thighs, and I’m not the biggest fan, but after trying this recipe, I love them! A++++
Karly Campbell says
So glad you both enjoyed them!
Eric Marinich says
Hi Karly! Thank you for the recipe. I tried the drumsticks recipe and they came out perfect. Can you clarify for me – is one chicken thigh 796 calories? Or is that for more than one? I’m really hoping it’s not for one piece.
Karly Campbell says
Hi Eric! It’s for 1/4 of the 3 pound package. It’d depend on how many thighs you had in the pack. 🙂
Joe says
What about reheating the chicken the during the week, does the skin become soggy when you microwave? Looks great and cant wait to try thoughhhh
Karly Campbell says
Hi Joe! The skin definitely won’t stay as crisp if you microwave it. The microwave doesn’t really reheat food and retain that crisp texture, unfortunately.
Kacie says
I suggest reheating almost everything in an air fryer!
Bill says
Did this recipe by placing the thighs, skin-side down, in a hot cast iron skillet. Let the skin sear for a couple minutes, then place the whole deal in the oven as directed. Makes for very crispy and delicious skin.
Deanna Garey says
Does the oil go in the bag with the spices?
Karly Campbell says
Yep!
Erica Berger says
Hi! ,can I take the skin off? (Can’t have bc of cholesterol). Also, can it be parsley from the spice jar? Thanks
Karly Campbell says
If you take the skin off the chicken won’t get crispy on the outside, but otherwise it should work fine. Yes, dried parsley is perfect.
Chris says
Can you do this with chicken breasts?
Karly Campbell says
Yep, you’ll just want bone in breasts and adjust the bake time accordingly, since breasts are larger.