Keto Crispy Chicken Thighs (Printable)

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

# What You'll 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 Steps:

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

# Expert Suggestions:

01 -
  • The chicken skin gets impossibly crispy while the meat stays juicy inside, which feels like a small kitchen miracle every single time.
  • You actually feel good eating this instead of guilty, because the cabbage slaw is so fresh and the whole plate just works together.
  • It comes together in under an hour and barely uses a sink full of dishes, which is my personal definition of a win.
02 -
  • If your chicken skin isn't completely dry before it hits the oven, you'll steam it instead of crisp it, which I learned the hard way during my second attempt.
  • The cabbage needs to go in raw until the very last moment, because cooked cabbage is a completely different texture and not what you want here.
03 -
  • Room temperature chicken takes longer to crisp than cold chicken straight from the fridge, so don't let it sit out beforehand.
  • Whisk your dressing in a bowl that's barely warmed from hot water, the warmth helps the butter and lemon emulsify into something silkier than if you mix it cold.
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