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Bacon-Wrapped Keto Chicken Thighs – Crispy, Juicy, and Low-Carb

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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 2.5–3 pounds)
  • 12 slices thick-cut bacon (2 per thigh)
  • 1 tablespoon olive oil or avocado oil
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme or Italian seasoning
  • Optional: pinch of red pepper flakes for heat

Method
 

  1. Preheat the oven: Set to 425°F (220°C). Line a sheet pan with foil and place a wire rack on top for better airflow and crispness.
  2. Pat dry: Use paper towels to dry the chicken thighs well. Dry chicken means crisp bacon and better browning.
  3. Season the chicken: In a small bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and red pepper flakes if using. Rub the chicken with oil, then coat evenly with the spice blend.
  4. Wrap with bacon: Lay two bacon strips slightly overlapping. Place a thigh on top and wrap the bacon around, tucking the ends underneath. Repeat with all pieces.
  5. Arrange on rack: Place the wrapped thighs seam-side down on the rack. Leave space between them so the heat can circulate.
  6. Roast: Bake for 35–45 minutes, until the bacon is crisp and the chicken reaches an internal temperature of 175°F (80°C) at the thickest part, not touching bone.
  7. Broil if needed: If the bacon isn’t quite crisp, broil on high for 1–3 minutes, watching closely.
  8. Rest and serve: Let rest for 5 minutes. Serve with a side of sautéed green beans, roasted broccoli, or a simple arugula salad.