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Keto Lemon Chicken Thighs with Capers

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  • prep time

    prep time

    2 h 6 min

  • cook time

    cook time

    35 min

  • ready time

    ready time

    2 h 41 min

Keto Lemon Chicken Thighs with Capers

23 ratings

These succulent chicken thighs are marinated in an aromatic mix of fresh thyme, salty capers and zesty lemon, before baking until crisp and golden.

These thighs are perfect served with a lightly dressed salad or with a side of steamed broccoli.

  • Net Carbs

    1.8 g

  • Fiber

    0.6 g

  • Total Carbs

    2.4 g

  • Protein

    59.6 g

  • Fats

    41.2 g

631 cals

Keto Lemon Chicken Thighs with Capers

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Chicken Thigh, Skin Eaten

    Chicken Thigh, Skin Eaten

    4 large

  • Olive Oil

    Olive Oil

    2 tablespoon

  • Garlic

    Garlic

    2 clove

  • Lemon Juice

    Lemon Juice

    1 tablespoon

  • Thyme, Fresh

    Thyme, Fresh

    1 tablespoon, chopped

  • Capers

    Capers

    1 tablespoon, whole pieces

  • Lemon Peel

    Lemon Peel

    ½ tablespoon

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 5

2 h 41 min

  • Step 1

    Mince the garlic and roughly chop the capers. Add to a small mixing bowl along with the lemon juice, zest, olive oil and thyme. Mix well to combine.
    Step 1

  • Step 2

    Add the chicken pieces to the mixing bowl. Season, then toss all the ingredients together, coating the chicken thighs in the marinade. Cover tightly and transfer to the fridge to marinate for a minimum of two hours.
    Step 2

  • Step 3

    Preheat the oven to 400 degrees Fahrenheit.

  • Step 4

    Arrange the chicken thighs in an oven proof dish along with the marinating juices and bake for 40-45 minutes, spooning the juices over the chicken at intervals during cooking.
    Step 4

  • Step 5

    The chicken should be crisp and golden and completely cooked through.
    Step 5

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Comments 28

  • RemarkableArugula134686

    RemarkableArugula134686 3 years ago

    Why is it 600 Cals per thigh though?

    • Mary Pat

      Mary Pat 3 years ago

      Serving size is 2 thighs.

  • StupendousKetone283581

    StupendousKetone283581 3 years ago

    I used boneless breast, doubled the marinade. Excellent

    • mcgeelister

      mcgeelister 6 months ago

      Boneless breast won’t be as satiating as the thigh. The fat in the thigh also keeps is moist and won’t leave you hungry in an hour if it balances the protein and fat be high protein/ low fat.

  • michele1273

    michele1273 4 years ago

    Yum! Great with cauliflower mash! :)

    • recipewriter

      recipewriter 4 years ago

      Thank you! Mash sounds good :)

  • bj.olson_44

    bj.olson_44 4 years ago

    Delicious! I doubled the marinade, too. Nice flavor

    • recipewriter

      recipewriter 4 years ago

      Thanks so much!

  • Ruthie

    Ruthie 4 years ago

    How do I edit this recipe to replace thighs with drumsticks?

    • ChoosingToLive1

      ChoosingToLive1 10 months ago

      Great idea! I prefer thighs, but husband prefers legs, so we just buy whichever one is on sale

    • recipewriter

      recipewriter 4 years ago

      Hi, you can select the three-dot tab in the top right corner and 'Copy to My Foods'. When you edit the recipe in My Foods you can swap ingredients. Hope this helps :)

  • Jotbit

    Jotbit 4 years ago

    looks yummy. I am going to try it.

    • Henehan1

      Henehan1 4 years ago

      We love this recipe. It’s been added to the weekly rotation! So yummy!😋

      • recipewriter

        recipewriter 4 years ago

        Thank you :)

    • Melhart33

      Melhart33 4 years ago

      See below for comments...

      • Melhart33

        Melhart33 4 years ago

        This dish has very good flavor. I love lemon and chicken. I doubled the marinade and added a can of artichoke hearts, 2 chopped tomatoes and a handful of olives for color. It was very good!

        • Jotbit

          Jotbit 4 years ago

          Hi. Did you bake these things with the chicken?

        • recipewriter

          recipewriter 4 years ago

          Thanks so much!! :)

      • Kwendy

        Kwendy 5 years ago

        I made this last night and thought it was pretty good. I used 6 pieces of chicken and doubled the marinade. Also used dry herbs instead of fresh. Pretty easy and I would definitely make it again.

        • Roberta

          Roberta 5 years ago

          Excellent recipe, great tasting, easy to make.

          • recipewriter

            recipewriter 5 years ago

            Thanks so much! :)

        • Anonymous

          Anonymous 5 years ago

          Thought the marinade would make it more flavorful but not so much. It’s OK but there is no way it’s going to cook thoroughly in the time indicated.

          • MaryH

            MaryH 5 years ago

            Why is it 2g if everything is 0g

            • Rosey

              Rosey 5 years ago

              Compensation for the carbs in the marinade.

          • Mikiep321

            Mikiep321 5 years ago

            These are insanely good. Is that protein amount correct though. 60 grams?

            • Mgividen

              Mgividen 5 years ago

              I’m guessing that’s for the whole dish as most thighs are 15g of protein each. So 1 serving of 2 thighs would be 30g of protein.

          • julie6182c4c6

            julie6182c4c6 5 years ago

            These came out excellent. I did have to cook them for 45 min rather than 30-35.

            • recipewriter

              recipewriter 5 years ago

              Thank you for your feedback, I'm glad you enjoyed the recipe.