These Baked Chicken Thighs (Low Carb) are crispy on the outside, juicy on the inside, and packed with flavor. A quick and easy low-carb dinner made with simple spices and oven-baked to perfection. Perfect for keto, weeknight meals, and healthy family dinners. Save this easy chicken thigh recipe for meal prep and busy nights.
Why You’ll Love This Recipe
- Quick & easy – minimal prep and hands-off baking
- Family-friendly – crispy skin and juicy meat everyone loves
- Budget-friendly – affordable protein with big flavor
- Low carb & keto-friendly – no breading required
- Customizable – swap seasonings to match your taste
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Add-Ons
- ½ teaspoon chili flakes (for heat)
- 1 teaspoon lemon zest (for brightness)
- Fresh parsley or thyme (for garnish)
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C). Line a baking dish or sheet pan with parchment paper.
- Pat the chicken thighs dry using paper towels this helps the skin crisp up.
- Arrange the chicken skin-side up in the baking dish.
- Brush with olive oil, making sure each thigh is evenly coated.
- Mix the spices in a small bowl, then sprinkle generously over the chicken.
- Bake uncovered for 35–40 minutes, until the skin is golden and crispy.
- Broil for 2–3 minutes if needed for extra crispiness (watch closely).
- Rest for 5 minutes before serving to lock in juices.
Equipment
- Oven
- Baking dish or sheet pan
- Parchment paper or foil
- Small mixing bowl
- Measuring spoons
- Paper towels
Tips & Variations
- Extra crispy skin: Always dry the chicken thoroughly before seasoning.
- Boneless option: Reduce cooking time to 25–30 minutes.
- Flavor swaps:
- Use smoked paprika for deeper flavor
- Add cumin and chili powder for a Tex-Mex twist
- Storage: Store leftovers in an airtight container for up to 4 days.
- Reheating: Reheat in the oven or air fryer to keep skin crispy.
Serving Suggestions
- Serve with roasted broccoli or asparagus
- Pair with a fresh green salad or cauliflower mash
- Add a squeeze of lemon for a bright finish
- Perfect alongside zucchini noodles or sautéed spinach
Nutrition Facts (Approx. per serving)
- Calories: 320
- Protein: 26g
- Fat: 24g
- Carbohydrates: 1g
- Fiber: 0g
- Net Carbs: 1g
Conclusion
These Baked Chicken Thighs (Low Carb) are proof that healthy dinners can be both easy and incredibly satisfying. With crispy skin, juicy meat, and simple ingredients, this recipe is perfect for weeknights, meal prep, or feeding a hungry family. Save it, print it, and add it to your regular rotation you’ll come back to it again and again.
FAQ Section
Can I freeze baked chicken thighs?
Yes. Let them cool completely, then freeze in an airtight container for up to 3 months.
How do I make this recipe ahead of time?
Season the chicken up to 24 hours in advance and store covered in the fridge until ready to bake.
Can I use boneless chicken thighs?
Yes, just reduce the cooking time and check for doneness at 25 minutes.
Is this recipe keto-friendly?
Absolutely. It’s naturally low carb and keto-approved.
How do I know when chicken thighs are done?
They’re done when the internal temperature reaches 165°F (74°C).