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    Home » Recipes

    Roasted Chicken Thighs (Keto, Paleo, GFDF, Low-Iron, Whole30, Low Histamine, Low Oxalate)

    Published: Aug 10, 2020 · Modified: Oct 2, 2021 by Heather Cooan · This post may contain affiliate links.

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    Roasted Chicken Thighs on a roasting pan

    This post may contain affiliate links. Read the full disclosure here.

    Roasted Chicken thighs! The most delicious meat candy on earth if you can get the skin succulently crispy and lightly salted!

    These fatty babies are a major staple in our house. So easy and delicious, here's how I make them!

    Don't forget to save the goop that collects in the bottom of the roasting pan for adding to chicken stocks, soups, broths, etc. I just let it cool, pour it into a freezer bag and toss it in the freezer. I add to the bag as I create more greasy drippings! That's flavor baby, don't throw that away!

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    It just doesn't get any easier than this. As long as you remember to thaw out the chicken thighs, it's really a matter of seasoning them and throwing them in the oven.

    If you roast a veggie alongside them, everything will be done together and you have a complete meal with very little effort. Crispy bacon Brussels sprouts are a great choice!

    In the summer, I like to serve roasted chicken thighs with tangy coleslaw or lemon pepper romaine ribs. You could also just cut up a cucumber or throw together a fresh green salad. Easy peasy!

    You can use any seasoning combination you prefer. I've used paprika and smoked chipotle pepper for a spicy and smoky twist. I've done lemon pepper, garlic and rosemary, I've even used taco seasoning on these! All these options have come out great.

    You can also substitute drumsticks or chicken leg quarters for thighs if you prefer. Any cut of skin-on dark meat will work great. Turkey works too!

    Let me know how you decided to make them and how they turned out!

    Roasted Chicken Thighs on a roasting pan

    Roasted Chicken Thighs (Keto, Paleo, GFDF, Low-Iron, Whole30)

    OMG, roasted chicken thighs with perfectly crispy skin are heaven. This recipe is foolproof and so good!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Course: Mains
    Cuisine: American
    Servings: 8 Servings
    Calories: 387kcal
    Author: Heather Cooan

    Ingredients

    • 8 bone-in skin-on chicken thighs
    • ¼ cup bacon grease
    • 1 lemon juiced
    • Coarse salt and ground pepper

    Instructions

    • Preheat oven to 375 degrees.
    • In a bowl, toss chicken thighs with bacon grease and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
    • Roast chicken, skin side down, in a roasting or sheet pan, 20 to 25 minutes; flip and roast 10 more minutes.
    • Salt & pepper the thighs once more and broil 5 minutes for perfectly crispy skin.

    Nutrition

    Calories: 387kcal | Carbohydrates: 2g | Protein: 24g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 123mg | Potassium: 315mg | Fiber: 1g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 1mg
    Tried this recipe?Let us know how it was!
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    Heather Cooan - Nutrition Consulting, Counseling, and Education

    Hi, I'm Heather! I’m a Functional Nutrition Consultant and Educator helping women suffering with autoimmunity and cancer to take control of their health and their care through education, data-driven nutritional therapy, and strategic lifestyle design.

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