Juicy Low Carb Baked Lemon Herb Chicken Thighs in 35 Minutes

Let me tell you about my go-to weeknight lifesaver – these Low Carb Baked Lemon Herb Chicken Thighs. I must’ve made this at least a hundred times since I first threw it together on a busy Tuesday years ago. The magic? You get crispy skin, juicy meat, and that bright lemon-herb punch with barely any effort. Just toss everything in a bowl, pop it in the oven, and boom – dinner’s ready. My kids actually cheer when they smell the rosemary and garlic wafting from the kitchen. And the best part? It’s one of those rare healthy meals that doesn’t taste like “health food.”

Why You’ll Love These Low Carb Baked Lemon Herb Chicken Thighs

Oh honey, let me count the ways! First off, this recipe is my golden ticket when I’m running late but still want something delicious. You’ll adore it because:

• It’s ready in under an hour – prep takes just 10 minutes!
• The lemon-herb combo makes it taste fancy without fancy work
• Perfect for low-carb and keto lifestyles (just 2g net carbs per serving!)
• Those crispy skins stay juicy inside – no dry chicken here
• Kids actually eat it (mine lick their plates clean)

Trust me, this dish will become your new weeknight superhero. I’ve converted so many “I don’t like chicken thighs” friends with this recipe!

Ingredients for Low Carb Baked Lemon Herb Chicken Thighs

This recipe keeps it simple with ingredients you probably already have in your kitchen. Here’s what you’ll need to make magic happen:

• 6 bone-in, skin-on chicken thighs – trust me, the skin keeps them juicy! About 5-6 oz each works best
• 2 tbsp olive oil – the good stuff, not that light nonsense
• 1 lemon – we’re using both the zest and juice (none of that bottled stuff!)
• 2 cloves garlic, minced – or just smash ’em if you’re in a hurry like I usually am
• 1 tsp dried thyme – though fresh is amazing if you’ve got it
• 1 tsp dried rosemary – crush it between your fingers to wake up the flavor
• 1/2 tsp salt – I use kosher, but any will do
• 1/4 tsp black pepper – freshly ground if possible

See? Nothing crazy – just real food that makes real flavor happen. And if you’re missing something, don’t stress! I’ve made substitutions that worked just fine (I’ll tell you about those in the tips section).

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this one! Just grab:

• A 9×13 inch baking dish (or whatever oven-safe pan you’ve got)
• One medium mixing bowl for the marinade
• Measuring spoons – though I often eyeball it
• A microplane or zester for that lemon (a fine grater works too)

That’s seriously it! Now let’s get cooking.

How to Make Low Carb Baked Lemon Herb Chicken Thighs

Okay, let’s get down to business! This is so easy you’ll laugh – but the results taste like you slaved away. Here’s exactly how I make magic happen with these lemon herb chicken thighs every single time.

Step 1: Preheat and Prepare the Marinade

First things first – get that oven going! Crank it to 375°F (190°C) so it’s nice and hot when your chicken goes in. While that’s heating up, grab your mixing bowl (no need to dirty the stand mixer – a simple bowl and spoon will do).

Now for the flavor magic: whisk together 2 tbsp olive oil, the juice and zest of 1 whole lemon (yes, we’re using ALL that citrusy goodness!), 2 minced garlic cloves, 1 tsp each of dried thyme and rosemary, plus ½ tsp salt and ¼ tsp pepper. The smell alone will make your mouth water! Pro tip: if you’ve got fresh herbs, swap those in – just double the amount since dried is more concentrated.

Step 2: Coat the Chicken

Time to get hands-on with your 6 bone-in, skin-on chicken thighs. Pat them dry with paper towels – this helps the marinade stick better. Now dunk each piece right into that lemony, herby goodness. I use my hands to really massage the marinade all over, getting under the skin a bit (don’t be shy!). Arrange them skin-side up in your baking dish – they can be cozy but not stacked.

See that leftover marinade in the bowl? Drizzle every last drop over the chicken. That’s liquid gold right there! No waste in this kitchen.

Step 3: Bake to Perfection

Slide that baking dish into your preheated oven and let the magic happen! In about 35-40 minutes, you’ll have golden, crispy-skinned perfection. But don’t just go by the clock – the real test is when the juices run clear and your meat thermometer hits 165°F (74°C) when inserted into the thickest part (avoiding bone).

Here’s my secret: when they come out, let them rest for 5 minutes. I know it’s hard to wait when it smells this good, but this keeps all those amazing juices inside where they belong. Then? Dig in to the crispiest, most flavorful chicken thighs of your life!

Tips for the Best Low Carb Baked Lemon Herb Chicken Thighs

After making this dozens of times, I’ve picked up some tricks that take it from good to “oh my goodness!” First, fresh herbs make all the difference – use 1 tbsp each of chopped fresh thyme and rosemary if you can. If your chicken thighs are extra thick (lucky you!), add 5-10 minutes to the bake time and keep checking that temp. And here’s my golden rule: always use a meat thermometer – no guessing games with poultry! One last thing: let the chicken sit at room temp for 15 minutes before baking. It helps everything cook evenly.

Serving Suggestions for Low Carb Baked Lemon Herb Chicken Thighs

Oh, the possibilities! My favorite way? Pile these juicy thighs next to garlicky sautéed spinach and roasted cauliflower – the lemon flavors dance together beautifully. For busy nights, I’ll toss together a quick arugula salad with shaved parmesan while the chicken rests. And don’t get me started on how amazing they are with zucchini noodles to soak up all those delicious pan juices!

Storage and Reheating Instructions

Leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When reheating, do it low and slow – I pop them in a 300°F oven for about 15 minutes to keep that juicy texture. The microwave works in a pinch, but the skin won’t stay crispy. Pro tip: save those pan juices to drizzle over when reheating!

Nutritional Information

Okay, let’s talk numbers – because knowing what you’re eating matters! Here’s the breakdown for one juicy chicken thigh (about 5-6 oz with skin on):

• Calories: 250
• Fat: 18g (4g saturated, 12g unsaturated)
• Protein: 22g – that’s a protein powerhouse!
• Carbs: Just 2g net (with 0g fiber)
• Sugar: Only 1g (from the natural lemon)
• Sodium: 300mg

Now here’s my kitchen truth – these numbers can wiggle a bit depending on your exact chicken size and how much marinade sticks. But the beauty is, even with variations, this stays firmly in low-carb, high-protein territory. I like to think of it as nature’s perfect package – delicious fuel that keeps you going!

Frequently Asked Questions

Q1. Can I use boneless chicken thighs for this recipe?
Absolutely! Boneless thighs will work – just reduce the baking time by about 5-10 minutes since they cook faster. The skin won’t get quite as crispy without the bone, but the flavor will still be amazing. I sometimes make it both ways depending on what’s in my fridge.

Q2. How do I know when the chicken is fully cooked?
The golden rule? A meat thermometer should read 165°F (74°C) in the thickest part. No thermometer? No worries – pierce the thigh with a knife; the juices should run completely clear with no pink. And that skin should be beautifully golden and crisp!

Q3. Can I make this ahead and reheat it later?
You bet! This is one of those rare dishes that reheats beautifully. Store cooled leftovers in an airtight container for up to 3 days. When ready, reheat in a 300°F oven for about 15 minutes to keep that juicy texture. The microwave works too, but the skin loses some crispness.

Q4. What can I substitute if I don’t have fresh lemons?
In a pinch, 2 tbsp bottled lemon juice works (though fresh is best). No zest? Add an extra ½ tsp of lemon juice and a pinch more herbs. Once I used lime in an emergency – different but still delicious! Just don’t skip the citrus entirely – it makes the dish.

Q5. My family doesn’t like rosemary – can I leave it out?
Of course! The great thing about this recipe is how flexible it is. Try doubling the thyme instead, or use dried oregano or basil. My neighbor swears by adding a pinch of red pepper flakes for heat. Make it your own!

For more delicious recipes and inspiration, check out my Pinterest page!

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