Keto Lemon Garlic Chicken Thighs Recipe

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

Olive oil: Adds richness and helps to crisp up the skin.

Garlic: Freshly minced for a robust flavor.

Lemon: Both juice and zest are used to add a bright, tangy flavor.

Salt: Enhances all the other flavors.

Black pepper: Adds a bit of heat and depth.

Dried oregano: Brings a Mediterranean touch to the dish.

To ensure the chicken thighs are evenly coated with the marinade, use your hands to massage the mixture into the meat. This not only helps distribute the flavors more thoroughly but also allows the seasonings to penetrate better, resulting in a more flavorful and juicy dish.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: They cook faster and are easier to eat, though they may be less flavorful without the skin and bone.

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

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic. It provides a similar flavor with less prep work.

• juiced and zested lemon - Substitute with lime: Lime offers a similar acidic and citrusy flavor, though it will slightly alter the taste profile.

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

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in the same quantity.

• dried oregano - Substitute with dried thyme: Thyme has a similar earthy flavor and can be used in the same quantity.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can make the skin soggy.
• Transfer the cooled chicken to an airtight container. If you have multiple pieces, place a piece of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 4 days. This keeps the chicken fresh and flavorful.
• For longer storage, consider freezing. Wrap each chicken thigh individually in plastic wrap or aluminum foil to maintain their shape and prevent freezer burn.
• 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. When ready to eat, thaw in the refrigerator overnight.
• Reheat in the oven at 350°F (175°C) for about 20 minutes or until heated through. This helps to maintain the crispy skin and juicy interior.
• For a quick reheat, use a microwave, but note that this may result in less crispy skin. Cover the chicken with a microwave-safe lid to retain moisture.
• Garnish with fresh lemon zest or a squeeze of lemon juice before serving to refresh the flavors.

• Preheat your oven to 350°F (175°C). Place the leftover chicken thighs in an oven-safe dish. Cover with aluminum foil to retain moisture and bake for about 20 minutes or until heated through.

• For a quicker method, use a microwave. Place the chicken thighs on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a stovetop method, heat a skillet over medium heat. Add a small amount of olive oil to the pan. Place the chicken thighs skin-side down and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the chicken is warmed through and the skin is crispy.

• For an air fryer, preheat to 350°F (175°C). Place the chicken thighs in the basket, ensuring they are not overcrowded. Heat for about 5-7 minutes, checking halfway through to ensure they are evenly heated and the skin is crispy.

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

• Mixing bowl: Used to combine the olive oil, garlic, lemon juice, lemon zest, salt, pepper, and oregano.

• Baking dish: Used to hold the chicken thighs while they bake in the oven.

• Measuring cups: Used to measure the olive oil accurately.

• Measuring spoons: Used to measure the salt, pepper, and oregano.

• Garlic press: Used to mince the garlic cloves efficiently.

• Zester: Used to zest the lemon.

• Juicer: Used to extract the juice from the lemon.

• Tongs: Used to handle the chicken thighs and ensure they are well coated with the mixture.

• Basting brush: Used to evenly spread the mixture over the chicken thighs if needed.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

• Serving platter: Used to serve the hot chicken thighs.

• Knife: Used to cut the lemon for juicing and zesting.

• Cutting board: Used as a surface to cut the lemon and mince the garlic.

Marinate ahead: Mix the olive oil, garlic, lemon juice, lemon zest, salt, pepper, and oregano the night before and marinate the chicken thighs overnight.

Use a baking sheet: Instead of a baking dish, use a baking sheet lined with parchment paper for easier cleanup and even cooking.

Preheat the oven: Make sure to preheat the oven to 400°F (200°C) before you start preparing the ingredients to save time.

Double the batch: Cook extra chicken thighs and store leftovers for quick meals throughout the week.