Description
Indulge in crispy chicken thighs paired with a vibrant lemon cabbage slaw, perfect for a keto lifestyle.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- ½ cup sliced green onions
- ¼ cup chopped fresh parsley
- 3 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 425°F.
- Prepare a baking sheet by lining it with parchment paper.
- Dry the chicken thighs with paper towels.
- Season the chicken thighs generously with olive oil, garlic powder, smoked paprika, salt, and black pepper.
- Arrange the chicken thighs skin side up on the prepared baking sheet.
- Roast in the oven for 30 minutes or until the skin is golden and crispy.
- Prepare the slaw by combining shredded green and red cabbage, sliced green onions, and chopped parsley in a large mixing bowl.
- Make the dressing by whisking together melted butter, lemon juice, Dijon mustard, salt, pepper, and lemon zest in a small bowl.
- Toss the slaw with the dressing until well coated.
- Serve the crispy chicken thighs hot alongside the dressed slaw.
Notes
For best results, pat chicken dry to ensure crispiness. Can prepare slaw ahead of time but combine with dressing before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg