Baked Lemon-Butter Chicken Thighs

These low-carb, keto-friendly chicken thighs are basted with a tangy and rich butter sauce. They are easy enough for a weeknight meal and guaranteed to impress the pickiest eaters. Serve over egg noodles, mashed potatoes, or rice, or alongside your favorite vegetables.

Original recipe yields 4 servings

• 4 tablespoons butter, divided

• 4 cloves garlic

• 2 tablespoons lemon juice

• 1/4 teaspoon onion powder

• 4 (8 ounce) skin-on, bone-in chicken thighs

• salt and ground black pepper to taste

• 2 tablespoons fresh parsley, chopped

Directions

• Step 1

Preheat the oven to 375 degrees F (190 degrees C).

• Step 2

Place 3 tablespoons butter in a microwavesafe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef’s knife and add garlic to the warm butter. Stir in lemon juice and onion powder. Set aside.

• Step 3

Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium-sized oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.

• Step 4

Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices.

• Step 5

Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.