Ingredients:
- 4 bone-in or boneless chicken thighs (skin-on preferred for flavor)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon paprika (optional, for color)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional)
Instructions:
- Prepare the Chicken:
- Pat the chicken thighs dry with paper towels.
- Season generously with salt, black pepper, paprika (if using), and a pinch of dried thyme, rosemary, and oregano on both sides.
- Cook the Chicken:
- Heat a large skillet over medium-high heat.
- Add 2 tablespoons of butter and allow to melt and foam.
- Place the chicken thighs skin-side down (if skin-on) in the skillet.
- Cook for about 6-8 minutes until the skin is crispy and golden brown.
- Flip the thighs and cook for another 6-8 minutes until cooked through (internal temperature of 165°F/74°C).
- Add Garlic and Herb Butter:
- Reduce heat to medium.
- Add the remaining 2 tablespoons of butter and the minced garlic to the skillet.
- Spoon the melted garlic butter over the chicken thighs repeatedly to infuse flavor.
- Cook for an additional 1-2 minutes until the garlic is fragrant but not burnt.
- Serve:
- Garnish with chopped fresh parsley.
- Serve immediately with lemon wedges for a fresh zest (optional).
Notes:
- This recipe is entirely zero-carb, as it contains no sugars or carbs in the ingredients.
- For added flavor, you can include a splash of lemon juice just before serving.
- Pair with low-carb vegetables like sautéed spinach, zucchini noodles, or cauliflower rice if desired.
Enjoy your flavorful, no-carb chicken meal! Let me know if you’d like more recipes or variations.
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