Crispy Chicken Thighs | Keto, Paleo, Whole 30
This recipe for super crispy chicken thighs is completely foolproof. With this recipe, your chicken will turn out perfectly crisp on the outside and juicy on the inside every single time!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 5 servings
Preheat the your oven to 425 degrees F.
Using a paper towel, pat the chicken thighs dry and season them liberally with salt and pepper
Spread the oil in the bottom of a large cast iron skillet, or other heavy, oven safe skillet. Arrange the chicken, skin side down in the skillet.
Place the skillet over medium heat and cook until the chicken skin is brown and crispy, and easily releases from the bottom of the skillet (about 14-16 minutes)
Transfer the chicken, skin side up to a plate and set aside.
Add the minced garlic to the skillet, still over medium heat. Cook until fragrant (about 1-2 minutes) then add the chicken broth and stir to release any chicken bits from the bottom of the pan.
Add the rosemary, and evenly distribute the lemon slices flat on the bottom of the skillet. Simmer for 3-4 minutes.
Return the chicken, still skin side up, to the skillet, sitting it on top of the lemon slices.
Place the skillet into the preheated oven and bake for 10-12 minutes, or until juices run clear and a meat thermometer reaches 165 degrees.
Serve the chicken drizzled with the liquid sauce from the bottom of the skillet, but refrain from pouring the sauce over the chicken until immediately before serving to prevent making the skin soggy.
Nutrition info for one serving (one chicken thigh) - 194 calories, 13g fat, 1g carbohydrate, 20g protein