Keto Smoked Paprika and Herb Chicken Thighs

Succulent chicken thighs are seasoned with a robust blend of smoked paprika and aromatic herbs, then baked to perfection for a keto-friendly feast that's as satisfying as it is healthy.

Course Dinner

Cuisine American

Keyword Keto Chicken Thighs, Keto Herbed Chicken, Low-Carb Dinner, Smoked Paprika Chicken

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 475kcal

Equipment

Baking sheet or baking dish
Small mixing bowl
Measuring spoons
Paper towels
Instant-read thermometer (optional)

Ingredients

8 chicken thighs, bone-in and skin-on (2-2.5 lbs / 0.9-1.1 kg)
2 tbsp olive oil (30 ml)
2 tsp smoked paprika (4 g)
1 tsp garlic powder (3.1 g)
1 tsp onion powder (2.1 g)
1 tsp dried thyme (1 g)
1 tsp dried oregano (1 g)
1 tsp dried basil (1.2 g)
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels to ensure the skin crisps up nicely.
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, thyme, oregano, basil, salt, and pepper to create the seasoning blend.
Rub each chicken thigh with olive oil, then coat generously with the seasoning blend, making sure to get the spices under the skin for maximum flavor.
Arrange the chicken thighs on a baking sheet or in a large baking dish, skin side up.
Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
If desired, broil for an additional 2-3 minutes for extra crispiness.
Remove the chicken from the oven and let it rest for 5 minutes before serving to allow the juices to redistribute.

Notes

For crispier skin, ensure chicken thighs are completely dry before seasoning.

Leftovers can be stored in the refrigerator for up to 3 days.

Serve with a side of leafy greens or cauliflower mash to keep it keto-friendly.

Adjust the level of smoked paprika to suit your taste preference for a milder or stronger smoky flavor.

Nutrition