Save Enjoy a delicious, low-carb meal with these Keto Crispy Chicken Thighs with Lemon Butter Cabbage Slaw. This recipe combines juicy, oven-roasted chicken with an exceptionally crispy skin and a refreshing, tangy slaw. It is a perfect solution for those following a ketogenic or gluten-free diet who do not want to sacrifice texture or flavor.
Save The secret to this dish is the contrast between the hot, savory chicken and the cold, zesty slaw. By patting the chicken dry before seasoning, you allow the skin to render its fat efficiently, resulting in a golden-brown crunch that pairs beautifully with the melted butter and lemon juice in the side dish.
Ingredients
- Chicken
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp ground black pepper
- Cabbage Slaw
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- ½ cup sliced green onions
- ¼ cup chopped fresh parsley
- Lemon Butter Dressing
- 3 tbsp unsalted butter, melted
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp grated lemon zest
Instructions
- Step 1
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2
- Pat the chicken thighs dry with paper towels. Rub them all over with olive oil, garlic powder, paprika, salt, and pepper.
- Step 3
- Place the chicken thighs, skin side up, on the prepared baking sheet. Bake for 30 minutes or until the skin is crispy and the internal temperature reaches 165°F (74°C).
- Step 4
- While the chicken is baking, prepare the slaw. In a large bowl, combine the green cabbage, red cabbage, green onions, and parsley.
- Step 5
- In a small bowl, whisk together melted butter, lemon juice, Dijon mustard, salt, pepper, and lemon zest to make the dressing.
- Step 6
- Pour the lemon butter dressing over the cabbage mixture and toss well to combine.
- Step 7
- Serve the crispy chicken thighs hot, alongside the lemon butter cabbage slaw.
Zusatztipps für die Zubereitung
To achieve the best results, always ensure the chicken skin is completely moisture-free before applying the oil and spice rub. Using a baking sheet with parchment paper prevents sticking and ensures even heat distribution for the skin.
Varianten und Anpassungen
You can easily substitute the fresh parsley in the slaw with fresh dill or cilantro for a different flavor twist. If you prefer a dairy-free version, use a high-quality clarified butter (ghee) or extra olive oil in the dressing.
Serviervorschläge
For an extra crunch, you can briefly broil the chicken thighs after the 30-minute baking time is finished. Pair this savory meal with a glass of dry white wine, such as Sauvignon Blanc, to complement the lemon and butter flavors.
Save This easy American-style keto dish is sure to become a regular in your rotation. The combination of simple ingredients and high-heat cooking creates a satisfying main course that is as healthy as it is delicious.
Recipe FAQ
- → How do I get the crispiest skin on the chicken thighs?
Pat the thighs thoroughly dry before seasoning, bake skin-side up at 425°F, and finish with 2-3 minutes under the broiler for extra crunch. Starting with room-temperature chicken also helps achieve better crisping.
- → Can I make the cabbage slaw ahead of time?
The dressed slaw is best enjoyed within 2-3 hours, but you can prep the shredded vegetables and dressing separately up to 24 hours in advance. Toss them together just before serving for maximum freshness and crunch.
- → What can I substitute for the butter in the dressing?
Melted coconut oil or olive oil work well as dairy-free alternatives. For creaminess without dairy, try adding a teaspoon of mayonnaise or mashed avocado to the dressing.
- → Is this dish freezer-friendly?
The cooked chicken thighs freeze beautifully for up to 3 months. However, the cabbage slaw doesn't freeze well—store it separately in the refrigerator and enjoy within 3-4 days for the best texture.
- → Can I use boneless chicken thighs instead?
Boneless thighs work but cook faster, typically in 20-25 minutes. The skin won't get quite as crispy without the bone, so consider pan-searing first to achieve better browning and texture.