Keto Chicken Thighs with Peppers and Olives

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  • prep time

    prep time

    8 min

  • cook time

    cook time

    35 min

  • ready time

    ready time

    43 min

Keto Chicken Thighs with Peppers and Olives

15 ratings

These tasty chicken thighs are inspired by flavors of Spain, combining salty olives with sweet peppers, aromatic thyme and smokey paprika.

This recipe is a great stand-alone dish or can be served alongside a simple salad or with steamed vegetables.

  • Net Carbs

    3.5 g

  • Fiber

    1 g

  • Total Carbs

    4.6 g

  • Protein

    25.6 g

  • Fats

    14.5 g

253 cals

Keto Chicken Thighs with Peppers and Olives

#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

  • Chicken Thigh, Skin Removed Before Cooking

    Chicken Thigh, Skin Removed Before Cooking

    4 large

  • Garlic

    Garlic

    2 clove

  • Olive Oil

    Olive Oil

    2 tablespoon

  • Thyme, Fresh

    Thyme, Fresh

    1 tablespoon, chopped

  • Gourmet Collection Smoked Paprika by Mccormick

    Gourmet Collection Smoked Paprika by Mccormick

    1 tsp

  • Red Bell Peppers, Raw

    Red Bell Peppers, Raw

    ½ medium - 2 1/2" diameter x 2 3/4"

  • Yellow Bell Peppers, Raw

    Yellow Bell Peppers, Raw

    ½ medium - 2 1/2" diameter x 2 3/4"

  • Red Onion

    Red Onion

    ½ small

  • Black Olives

    Black Olives

    ½ cup

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 5

43 min

  • Step 1

    Preheat the oven to 400 degrees Fahrenheit.
  • Step 2

    Heat 1 tablespoon of olive oil in a large casserole dish/dutch oven over a medium heat. Add the chicken thighs and cook until browned all over.
    Step 2
  • Step 3

    Whilst the chicken browns, finely slice the peppers and the onions and slice the olives and garlic in half. Add the vegetables and olives to a mixing bowl along with the paprika, thyme and remaining olive oil. Toss well to combine.
    Step 3
  • Step 4

    Arrange the vegetable and olive mix in the bottom of an oven proof dish and add in the browned chicken pieces. Season with salt and pepper and mix everything together.
    Step 4
  • Step 5

    Transfer to the oven to bake for 30-35 minutes, turning halfway through so that the chicken is coated in the juices. The chicken should be golden and completely cooked through.

Comments 14

  • amandarada

    amandarada a year ago

    Good basic recipe but lacks flavor as a whole. Also this serves two with adding an additional veggie side this will not feed 4 people. Considering that the macros are still good splitting the recipe in 2 rather than 4. Ill make it again but tweak the spices.

    • ShannonAlexandria

      ShannonAlexandria 3 years ago

      I used regular paprika, red pepper flakes, and added some green olives also. It was fun! We were happily surprised.

      • PropitiousAvocado164847

        PropitiousAvocado164847 3 years ago

        Yum

        • TamiP

          TamiP 3 years ago

          What would the carb count be if I left the skin on?

          • Lizette

            Lizette 5 years ago

            I thought it was delicious. The balance between the spiciness of the paprika and the peppers were great for my taste. I'm definitely making this again.

            • Anonymous

              Anonymous 5 years ago

              It was ok, but not super flavorful.

              • Anonymous

                Anonymous 5 years ago

                This was tasty, but the portion size was way to small. 12.7 oz does not = 4 large chicken thighs. It = 4 smallish chicken thighs (FYI of you're not using a kitchen weight)

                • Moondrake

                  Moondrake 5 years ago

                  What do you think about subbing turmeric for the paprika? I'm allergic to red chili and even mild paprika is not an option.

                  • Jsrm

                    Jsrm 5 years ago

                    Is one serving 2 thighs? That seems a bit much.

                    • Sharon

                      Sharon 5 years ago

                      8oz is one serving, no bones of course

                    • recipewriter

                      recipewriter 5 years ago

                      Hi, I agree - I have updated the recipe so it is now 1 thigh per person. Many thanks.

                  • Rud

                    Rud 5 years ago

                    Excellent !

                    • recipewriter

                      recipewriter 5 years ago

                      Thank you for your feedback.

                  • Bdmbartlett@gmail.com

                    Bdmbartlett@gmail.com 6 years ago

                    Slow cooker time