Oven Baked Keto Chicken Thighs Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and crispiness.

Olive oil: Adds moisture and helps the seasoning stick to the chicken.

Garlic powder: Provides a rich, savory flavor.

Paprika: Adds a smoky, slightly sweet taste and beautiful color.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the seasoning.

When preparing chicken thighs for baking, ensure the skin is thoroughly dried with paper towels before applying the olive oil and spice mixture. This step helps the skin become extra crispy during baking. Additionally, for even cooking, arrange the chicken thighs in a single layer without overlapping in the baking dish.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: Boneless, skinless chicken thighs will cook faster and have a slightly different texture, but they will still be juicy and flavorful.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: Drumsticks have a similar cooking time and flavor profile, making them a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great substitute for olive oil in baking.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and also has a high smoke point suitable for baking.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic will provide a more intense garlic flavor, but you may need to use a bit more to match the potency of garlic powder.

• garlic powder - Substitute with onion powder: Onion powder can add a different but complementary flavor if you don't have garlic powder on hand.

• paprika - Substitute with smoked paprika: Smoked paprika will add a smoky depth to the dish, enhancing the overall flavor.

• paprika - Substitute with chili powder: Chili powder can add a bit of heat and complexity, though it will change the flavor profile slightly.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but be cautious of the additional moisture it introduces.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute.

• black pepper - Substitute with cayenne pepper: Cayenne pepper will add heat and spice, so use it sparingly to avoid overpowering the dish.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can make the skin soggy.
• Place the cooled chicken thighs in an airtight container. If stacking, separate layers with parchment paper to maintain the crispy skin.
• Store the container in the refrigerator for up to 4 days. For longer storage, freezing is recommended.
• To freeze, wrap each chicken thigh individually in plastic wrap or aluminum foil. This prevents freezer burn and maintains flavor.
• Place the wrapped chicken thighs in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 3 months. For best results, consume within this period to enjoy optimal taste and texture.
• When ready to reheat, thaw the chicken thighs in the refrigerator overnight. This ensures even reheating and preserves moisture.
• Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the internal temperature reaches 165°F (75°C). This helps retain the crispy skin and juicy interior.
• Alternatively, reheat in the microwave on medium power in short intervals, checking frequently to avoid overcooking. This method is quicker but may not maintain the crispy texture as well as oven reheating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken thighs on a baking sheet or in a baking dish.
  3. Cover the dish with aluminum foil to keep the chicken moist.
  4. Heat for about 20 minutes, or until the internal temperature reaches 165°F (75°C).
  5. Remove the foil for the last 5 minutes to crisp up the skin.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the chicken thighs in the skillet, skin side down.
  4. Cover and heat for about 5-7 minutes, flipping halfway through, until heated through and the skin is crispy.

• Microwave Method:

  1. Place the chicken thighs on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. Continue heating in 30-second intervals until the chicken is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken thighs in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, or until the chicken is warmed through and the skin is crispy.

• Sous Vide Method:

  1. Preheat your sous vide machine to 165°F (75°C).
  2. Place the chicken thighs in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. For extra crispiness, sear the chicken in a hot skillet for 1-2 minutes per side after sous vide.

• Oven: Used to bake the chicken thighs at the required temperature of 400°F (200°C).

• Mixing bowl: Used to combine olive oil, garlic powder, paprika, salt, and black pepper.

• Baking dish: Used to place the chicken thighs in for baking.

• Meat thermometer: Used to check if the internal temperature of the chicken thighs has reached 165°F (75°C).

• Tongs: Used to handle the chicken thighs without burning yourself.

• Measuring spoons: Used to measure out the olive oil, garlic powder, paprika, salt, and black pepper.

• Basting brush: Used to apply the olive oil mixture evenly over the chicken thighs.

• Knife: Used to trim any excess fat or skin from the chicken thighs if necessary.

• Cutting board: Used as a surface for trimming the chicken thighs.

• Aluminum foil: Optional, used to cover the baking dish if the chicken skin starts to brown too quickly.

Pre-mix the seasoning: Combine the olive oil and spices in advance and store in an airtight container. This way, you can quickly rub the mixture on the chicken thighs when ready to cook.

Use a baking sheet: Line a baking sheet with parchment paper for easier cleanup and faster transfer to the oven.

Batch cooking: Double the recipe and cook extra chicken thighs to have leftovers for the week. This saves time on future meals.

Instant-read thermometer: Use an instant-read thermometer to quickly check the internal temperature, ensuring perfectly cooked chicken without guesswork.