Keto Crispy Chicken with Lemon Butter Cabbage (Printable Version)

Golden crispy chicken thighs with zesty lemon butter cabbage slaw for a quick, satisfying low-carb dinner.

# What You 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:

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 surfaces.
03 - Place seasoned chicken thighs skin side up on prepared baking sheet. Bake for 30 minutes until skin is crispy and internal temperature reaches 165°F.
04 - While chicken roasts, combine green cabbage, red cabbage, green onions, and 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 lemon zest until fully emulsified.
06 - Pour lemon butter dressing over cabbage mixture and toss thoroughly to coat all components evenly.
07 - Transfer crispy roasted chicken thighs to serving plates. Serve immediately with lemon butter cabbage slaw on the side.

# Expert Advice:

01 -
  • The skin gets genuinely crispy, not rubbery or pale, which changes everything about how satisfying the meal feels.
  • You're making dinner in under an hour but it tastes like you've been cooking all afternoon.
02 -
  • Wet chicken skin will never crisp, so those paper towels are your secret weapon and skipping them feels like leaving money on the table.
  • Room temperature chicken cooks more evenly than cold straight from the fridge, which I discovered after one too many unevenly cooked thighs.
03 -
  • If you're cooking for a crowd, you can prep the slaw hours ahead and store it separately, then toss together just before serving so it stays crisp.
  • Save any chicken drippings and whisk them into the dressing for extra savory depth that feels almost luxurious on a weeknight.
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