Low Carb Baked Chicken Recipe with Herb Butter

Baked chicken recipe


Low-carb baked chicken recipe to put keto dinner on the table in 30 minutes or less.

A high-fat, low-carb diet like keto diet meal plan is often filled with cream-based dishes with lots of cheese. While they are certainly comforting and I love them too, I crave for lighter, non-cream dishes on most days.

So this baked recipe is a nice change and my go-to meal for when I’m not in the mood for any dairy like cream and cheese.

And with tons of almost zero carb vegetables, it’s a nutritionally balanced meal you need in your diet.

While you certainly have flexibility in what vegetables to put to bake, the ones in the recipe are my go-to’s.

They are a nutritional powerhouse and some are very filling. In a low-carb diet, those foods with no carb play an essential role in filling your stomach.

On a keto diet, your conventional fillers like pasta, rice, and potatoes are off limits. Instead, you need vegetables like broccoli, cauliflower, zucchini in your corner.

This baked chicken and vegetable dish utilizes those low-carb foods to bring volume.

I also love that it can be easily modified to make it completely dairy free too. To do this, make flavored butter with coconut oil. Just sub the butter with solid coconut oil, and keep it in the fridge until the very last step in the instructions.

I also appreciate that it’s a breeze to make. No simmering. No glazing. Even non-cooks can make this delicious dinner without breaking a sweat.



Print Recipe
Keto Baked Chicken Recipe with Herb Butter
This baked chicken recipe will you soon become one of your favorite Keto meals to make.
Baked chicken recipe
Prep Time 7 minutes
Cook Time 23 minutes
Servings
servings
Ingredients
Prep Time 7 minutes
Cook Time 23 minutes
Servings
servings
Ingredients
Baked chicken recipe
Instructions
  1. Make herb butter by mixing the following ingredients: 4 oz butter, 1/2 tsp salt and pepper, 2 tsp lemon zest, 2 cloves garlic minced, 1 tbsp lemon juice, and 2 tbsp fresh herbs. Set it aside for later use. Preheat the oven to 400f. Place the vegetables in a baking sheet.
  2. Season the chicken thighs with salt and pepper. Heat a large skillet and add the ghee (for non-dairy, add avocado oil). Once hot, place the chicken skin side down. Cook for about 5 minutes and flip them to cook for an additional 1 minute.
  3. Place the chicken on top of the vegetables, skin-side up. Drizzle with 2 tablespoons of lemon juice. Top the vegetables and chicken with the herb butter you made in Step 1.
  4. Bake for 10-13 minutes and toss around to get heat all around. Bake for additional 10-12 minutes. Make sure chicken's internal temperature reaches 165F before removing from the oven.
  5. Sprinkle the fresh herbs and serve.
Recipe Notes

Per Serving (2 chicken thighs and vegetables):  479 calories, 33.5 g fat, 32.5g protein, 13.3g total carbs, 8.7g net carbs.

Tina Alexandre
Tina Alexandre

Hi, I'm Tina, a mom, and wife who loves to write about nutrition and dieting. When I'm not writing, I also enjoy baking healthy pastries with my 7-year-old daughter.

No Comments Yet

Leave a Reply

Your email address will not be published.

Subscribe

Subscribe to get keto diet tips and discount from our trusted partners





\"\"

FOLLOW US ON