Deliciously zingy and packed with flavour, this is a very simple recipe that requires minimum effort and minimal cleaning up. I fried chicken thighs skin-side down to render and crisp the skin, then cooked them in a lemon, garlic and thyme chicken stock (skin-side up). I then took it one step further, and reduced the strained cooking stock and juices to a thick, full-flavoured glaze which I simply brushed over before serving. Be sure to serve it along some lovely high-fibre vegetables – see the SIDE DISHES on this site for some inspiration…
Heat the olive oil in a large, deep-sided non-stick pan. Season both sides of the chicken with salt.
Fry the chicken skin-side down until they are golden and crispy.
Flip each one over and cook the underside for only about 30 seconds, then remove and set the chicken aside skin-side up.
At this point, your pan with all the oil and rendered fat will be very hot. Turn the heat off and add the garlic. (We do this because the garlic burns very quickly.) Fry the garlic in the pan until softened.
Add the lemons and picked thyme leaves to the pan. Return the chicken to the pan nestling in among the lemon slices, then pour the warm chicken stock into the pan - being careful not to pour over the crispy skins.
Turn the heat on again and gently simmer the dish over moderate heat for about 15-20 minutes to cook the chicken through sufficiently.
A meat thermometer probe is useful here, the internal temperature should read 72°C / 163°F in the thickest part of the chicken. Once this temperature has been reached, remove the chicken and the lemon slices from the pan and set aside to keep warm.
Strain the stock using a sieve/strainer. Pour the strained mixture into a clean pan, discarding the garlic and other bits.
Reduce this liquid until it is thick and glossy, then use a silicon pastry brush to brush the crispy skin of the chicken pieces. Garnish the dish with more fresh thyme. (If you are using store-bought chicken stock, you may find that it reduces to a very salty glaze, so its unlikely you will need to season the dish further before serving. But, that is always a personal preference... ENJOY!)
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest).
Enjoy this dish with high-fibre vegetables (see the SIDE DISHES on this site for some great ideas!)
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Macro Details per serving
Nutritional Information per serving
Calories 273Kcal / 1142kJ
Fat 18g of which saturates 4.4g Carbohydrates 1.5g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 0.7g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 1.5g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Wheat (may be found in some store-bought stock)
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.