Keto Chicken Thighs with Charred Lemon
Keto chicken thighs with charred lemon is a quick and easy dinner.
Servings: 2 people
Calories: 773kcal
Ingredients
- 4 chicken thighs I used bone-in, skin-on
- 1/2 tsp. granulated garlic or garlic powder
- 1/2 tsp. granulated onion or onion powder
- 1 tsp. kosher salt I use Diamon Crystal, see note for other brands
- 1/4 tsp. black pepper
- 1 1/2 tsp. dried thyme
- 1 1/2 tsp. dried rosemary
- 1 tbsp. oil I used avocado oil, but use whatever you have
- 1 lemon sliced into thin wedges
- 1 cup canned diced tomatoes drained // 225g
- 1 tbsp. unsalted butter
- 2 tbsp. basil leaves roughly chopped
Instructions
- Heat cast iron skillet over medium high heat. Add oil.
- Season both sides of chicken thighs with salt, pepper, thyme, rosemary, granulated garlic and granulated onion.
- Place chicken thighs in pan, skin side down. Cook 10 minutes without disturbing. (You are building your crispy crust on that skin!)
- Flip chicken thighs over and cook for an additional 10 minutes. Lower the heat to medium if chicken is getting too brown.
- Add diced tomato and let it cook down until most of the liquid has evaporated and tomatoes begin to caramelize (about 6 minutes). Add butter.
- Move everything to one side of the pan and place lemon slices in the pan in a single layer. Let them cook for a few minutes until they begin to get a nice char on them.
- Remove from heat, sprinkle torn basil leaves over the chicken and serve.
Notes
Diamond Crystal salt is different than Morton's kosher salt. If you use Morton's cut the amount of salt by almost half.
I used bone in, skin on chicken thighs, but you can substitute skin on boneless chicken thighs, if you prefer.
Use any fresh herbs you like in place of the basil. Italian parsley would be great here.
Nutrition
Serving: 2thighs | Calories: 773kcal | Carbohydrates: 11g | Protein: 63g | Fat: 56g | Saturated Fat: 16g | Polyunsaturated Fat: 39g | Cholesterol: 348mg | Sodium: 1214mg | Fiber: 4g | Sugar: 4g