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Crispy Keto Chicken Thighs - Simple, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
  • 2 tablespoons avocado oil (or light olive oil, ghee, or duck fat)
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (or regular paprika)
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme (or Italian seasoning)
  • Optional: pinch of cayenne for heat
  • Optional finish: lemon wedges and chopped fresh parsley

Method
 

  1. Preheat the oven. Set it to 425°F (220°C). Place a rack in the middle of the oven so the heat circulates evenly.
  2. Pat the chicken dry. Use paper towels to remove as much surface moisture as possible. Dry skin equals crisp skin.
  3. Mix the seasoning. In a small bowl, combine salt, pepper, garlic powder, smoked paprika, onion powder, thyme, and cayenne if using.
  4. Season both sides. Sprinkle the spice mix evenly on the chicken, focusing on the skin. Press it in so it sticks.
  5. Heat the pan. Set a large oven-safe skillet (cast iron is ideal) over medium-high heat. Add the oil and let it get hot but not smoking.
  6. Sear skin-side down. Place thighs skin-side down in a single layer. Don’t crowd the pan. Cook without moving for 6–8 minutes, until the skin is deep golden and crisp.
  7. Flip and finish in the oven. Turn the thighs skin-side up. Transfer the skillet to the oven and roast 12–18 minutes, or until the thickest part registers 165°F (74°C).
  8. Rest briefly. Remove from the oven and let the chicken rest for 5 minutes so the juices settle.