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Baked Lemon-Butter Chicken Thighs

Baked Lemon-Butter Chicken Thighs

These low-carb, keto-friendly chicken thighs are basted with a tangy and rich butter sauce and are easy enough for a weeknight meal.

Ready in: 45 minutes

Serves: 4

Complexity: very-easy

kcal: 510

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Ingredients

4 tbsp NZ butter, divided
4 cloves garlic
1 tbsp lemon juice
½ tsp SIDS CRAZY LEMON
¼ tsp onion powder
4 (250 g) skin-on, bone-in chicken thighs
SIDS SALT & PEPPER to taste
2 tbsp fresh parsley, chopped

Directions

Preheat the oven to 190°C.
Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1-2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in SIDS CRAZY LEMON, lemon juice and onion powder. Set aside.
Sprinkle both sides of chicken thighs with SIDS SALT & PEPPER. Heat remaining butter in a medium-sized oven-safe frypan over medium-high heat. Brown chicken, skin-side down, for 3-4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into pan and remove from heat.
Bake in the oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 74°C. Brush skin every 10 minutes with pan juices.
Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.