Chicken Thighs are a great addition to your healthy low carb diet!
They are naturally higher in fat than chicken breasts, and they are also cheaper. Since they are higher fat, they are juicier and more tender than breasts – so you can easily cook up plenty for meal prepping, as they are GREAT leftover! It gives you a lot of options too, such as a delicious chicken salad with leftover baked thighs.
I prefer bone-in fryer thighs, but I have tried this recipe with “boneless, skinless chicken thighs” as shown below – ONLY because that’s what my son brought me once from the store. lol. I like the skin-on fryer thighs because the skin crisps up beautifully and they taste absolutely delicious!
So yes, you can use those ^ but the skin-on thighs are the BEST.
Here’s what you need:
– Fryer Thighs
– Olive Oil
– Real Butter
– Large pan
– An oven
This makes for a super fast low carb meal with very little prep!
You can make as many or as few thighs as you please. Like I said, they are great leftover so I often cook up a big batch.
Preheat the oven to 350 degrees.
Rinse off & pat dry your chicken thighs.
Drizzle olive oil in your pan. Lay thighs in oiled pan. Salt thighs. Add a pat of butter to the top of each thigh (I use a whole Tablespoon of real butter per thigh). Cover the pan with foil and bake at 350 degrees for 40 minutes. Uncover, flip your thighs, salt the other side, turn heat up to 400 degrees, bake uncovered an additional 20 minutes – or until the thighs are brown & crisp.
This is what they look like when they’re done:
This is what they look like on your plate: