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Herb Butter Roasted 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 to 2.5 lbs)
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, leaves only (or 1 teaspoon dried)
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon lemon zest
  • 1 teaspoon smoked paprika (optional, for color and depth)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • Lemon wedges, for serving (optional)

Method
 

  1. Preheat the oven: Set to 425°F (220°C). Place a rack in the middle position.
  2. Pat the chicken dry: Use paper towels to remove surface moisture. Dry skin is key for crispiness.
  3. Make the herb butter: In a bowl, mix softened butter, garlic, rosemary, thyme, parsley, lemon zest, smoked paprika, salt, and pepper.
  4. Loosen the skin: Gently slide a finger under the skin of each thigh to create a pocket without tearing it.
  5. Butter under the skin: Divide about half the herb butter under the skin of each thigh and spread it around.
  6. Coat the top: Rub the remaining herb butter over the skin. Drizzle or brush with olive oil to help browning.
  7. Arrange on a pan: Place thighs skin-side up on a rimmed baking sheet or oven-safe skillet, spaced apart.
  8. Roast: Cook for 30–40 minutes, depending on size. The skin should be deep golden and an instant-read thermometer should read 175–185°F in the thickest part.
  9. Optional broil: For extra crisp skin, broil for 1–2 minutes. Watch closely.
  10. Rest and serve: Let rest 5 minutes. Finish with a squeeze of lemon and extra herbs if you like.