Keto Crispy Chicken Lemon Cabbage (Printer View)

Crispy chicken thighs with zesty lemon butter cabbage slaw

# Components:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon ground black pepper

→ Cabbage Slaw

07 - 4 cups shredded green cabbage
08 - 1 cup shredded red cabbage
09 - 1/2 cup sliced green onions
10 - 1/4 cup chopped fresh parsley

→ Lemon Butter Dressing

11 - 3 tablespoons unsalted butter, melted
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 1 teaspoon grated lemon zest

# Method:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Pat the chicken thighs dry with paper towels. Rub them thoroughly with olive oil, garlic powder, smoked paprika, salt, and pepper on all sides.
03 - 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.
04 - While the chicken bakes, combine the shredded green cabbage, red cabbage, green onions, and parsley in a large mixing bowl.
05 - In a small bowl, whisk together the melted butter, fresh lemon juice, Dijon mustard, salt, pepper, and lemon zest until well combined.
06 - Pour the lemon butter dressing over the cabbage mixture and toss thoroughly to coat all ingredients evenly.
07 - Serve the crispy chicken thighs hot alongside the lemon butter cabbage slaw.

# Expert Advice:

01 -
  • The chicken skin gets genuinely crispy without any complicated techniques, just time and heat.
  • It feels indulgent but keeps you solidly in your macros, which is a rare win on keto.
  • Everything comes together in under 45 minutes, perfect for weeknight dinners when you need something real.
02 -
  • Drying the chicken thighs before seasoning is non-negotiable if you want that crispness, any moisture will steam the skin instead of crisping it.
  • The lemon zest makes a bigger difference than you'd think, so use a microplane and don't skip it trying to save time.
03 -
  • Use a meat thermometer and check the thickest part of the thigh, not touching bone, because that's where the heat actually matters.
  • Fresh lemon juice over bottled makes an actual difference here, it's not snobbery it's chemistry.
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