Keto Crispy Chicken Lemon Cabbage (Printable Version)

Crispy chicken thighs paired with tangy lemon butter cabbage slaw for a quick low-carb meal.

# What You'll Need:

→ 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 - ½ teaspoon salt
06 - ½ teaspoon ground black pepper

→ Cabbage Slaw

07 - 4 cups shredded green cabbage
08 - 1 cup shredded red cabbage
09 - ½ cup sliced green onions
10 - ¼ 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 - ½ teaspoon salt
15 - ¼ teaspoon black pepper
16 - 1 teaspoon grated lemon zest

# Steps to Follow:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Pat chicken thighs dry with paper towels. Rub thoroughly with olive oil, garlic powder, smoked paprika, salt, and black pepper on all sides.
03 - Arrange chicken thighs skin side up on prepared baking sheet. Bake for 30 minutes until skin achieves crispiness and internal temperature reaches 165°F.
04 - While chicken roasts, combine shredded green cabbage, shredded red cabbage, sliced green onions, and chopped fresh parsley in a large mixing bowl.
05 - In a small bowl, whisk together melted butter, fresh lemon juice, Dijon mustard, salt, black pepper, and grated lemon zest until well combined.
06 - Pour lemon butter dressing over cabbage mixture and toss thoroughly to coat all ingredients evenly.
07 - Serve crispy roasted chicken thighs hot alongside dressed lemon butter cabbage slaw.

# Additional Tips::

01 -
  • The chicken skin gets shatteringly crispy without any breading or frying involved.
  • That tangy lemon butter slaw cuts through the richness perfectly and takes about five minutes to throw together.
  • It's genuinely filling enough that you won't miss any carbs, and it fits keto macros beautifully.
02 -
  • Patting the chicken completely dry before seasoning is non-negotiable if you want that crispy skin—moisture is the enemy of crispiness.
  • The dressing needs to go on the slaw while it's still warm so the cabbage softens just enough to absorb the flavors without becoming soggy.
03 -
  • If you want extra-crispy skin, run the finished chicken under the broiler for two minutes, but watch it carefully because it can go from golden to burnt quickly.
  • Use a meat thermometer because it takes the guesswork out and guarantees juicy thighs every single time.
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