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Keto Garlic Butter Chicken Thighs - Juicy, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2.5–3 lbs)
  • 1 1/2 teaspoons kosher salt (or to taste)
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika (optional but great for color and depth)
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil (or avocado oil, high-heat safe)
  • 4 tablespoons unsalted butter
  • 5–6 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
  • 1 tablespoon lemon juice (plus extra wedges for serving)
  • 1/3 cup low-sodium chicken broth (or dry white wine if not strict keto)
  • 2 tablespoons fresh parsley, chopped (or chives)
  • Lemon zest (from 1/2 lemon, optional but brightens the sauce)

Method
 

  1. Prep and preheat: Heat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels until the skin is very dry. This helps them crisp.
  2. Season well: In a small bowl, mix salt, pepper, smoked paprika, and garlic powder. Rub the seasoning all over the chicken, getting some under the skin if you can.
  3. Sear the skin: Heat a large oven-safe skillet (cast iron works best) over medium-high heat. Add the olive oil. Place the chicken thighs skin-side down and cook without moving for 6–8 minutes, until the skin is deep golden and crisp. If they stick, give them another minute.
  4. Flip and briefly cook: Turn the thighs over and cook the flesh side for 2–3 minutes. Transfer the chicken to a plate and pour off excess fat, leaving about 1 tablespoon in the pan.
  5. Build the sauce base: Lower heat to medium. Add the butter and let it melt. Stir in the minced garlic and red pepper flakes. Cook for 30–60 seconds until fragrant, not browned.
  6. Deglaze: Stir in the chicken broth and lemon juice, scraping up browned bits. Simmer for 1–2 minutes to slightly reduce. Taste and adjust salt if needed.
  7. Return chicken and roast: Nestle the thighs back into the skillet skin-side up. Spoon some sauce over the meat (avoid soaking the skin). Transfer the skillet to the oven and roast 12–18 minutes, until the thickest part reaches 165°F (74°C).
  8. Finish and rest: Remove from the oven. Sprinkle in parsley and lemon zest. Let the chicken rest 5 minutes so the juices settle.
  9. Serve: Spoon buttery garlic sauce over the thighs before serving. Add lemon wedges on the side for a fresh squeeze.