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prep time
10 min
cook time
40 min
ready time
50 min
Keto Cranberry Chicken Thighs
These festive chicken thighs are a tangy and savory treat! The crispy skin pairs perfectly with blistered cranberries and herbs. We also sear the chicken in bacon fat because everything is better with bacon!
Net Carbs
2.1 g
Fiber
0.8 g
Total Carbs
2.8 g
Protein
21.7 g
Fats
20.6 g
282 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Bacon
2 slice - 6" long
Chicken Thighs Skin On Bone In by Bell & Evan's
4 thigh
Salt
¼ teaspoon
Thyme, Dried
1-½ teaspoon
Garlic Powder
0.5 teaspoon
Black Pepper
¼ teaspoon
Cranberries, Fresh
½ cup, whole pieces
Rosemary, Fresh
2 tablespoon
Chicken Broth
2 tablespoon
Balsamic Vinegar
2 teaspoon
Recipe Steps
steps 5
50 min
Step 1
Preheat the oven to 375 degrees Fahrenheit. Bake the bacon in a large, oven safe pan until crisp. Set the bacon aside and reserve the bacon fat in the pan.Step 2
In a small bowl, mix the thyme, garlic powder, salt and pepper together. Sprinkle the mixture all over the chicken thighs.Step 3
Heat the pan with residual bacon fat over medium high heat on the stove top. Once hot, add the chicken thighs skin side down to the pan. Allow the thighs to sear undisturbed for about 5-7 minutes, or until the skin begins to brown and get crispy.Step 4
Flip the chicken over and allow them to sear for an additional 3 minutes. Sprinkle the cranberries around the chicken thighs and add the balsamic vinegar and broth. Nestle the sprigs of rosemary around the chicken.Step 5
Place the chicken in the oven for about 25-30 minutes, or until the thighs reach an internal temperature of at least 165 degrees. For more crispy skin, you can broil the thighs for about 30-45 seconds. Chop the reserved bacon and scatter it around the chicken. Serve with your favorite low-carb side.
Comments
Keto_UK 3 years ago
Really nice. I added extra cranberries and bacon.
RousingKale923659 3 years ago
This. Was. FANTASTIC! So juicy and so flavorful. Made with broccoli and caramelized onions. Will definitely be making this again- soon!
MommaMia 3 years ago
I don’t eat thighs, I used boneless pork chops and served over baby spinach leaves. The family loved it, it has been added to my monthly rotation.
EDB 3 years ago
Extra cranberries extra chicken stock great dish. Five stars
Anonymous 3 years ago
I used skinless boneless chicken...oops Still a very filling meal. I thought the cranberries were going to be too tart. I think the rosemary helps to balance the tartness. I followed the suggestion of most and added more broth. Im glad I did. VERY flavorful and went well with crispy bacon and kale.
Pam 4 years ago
Yum!! Such a good fall dish! I will make again soon. I added extra cranberries and broth.
Jimmy 4 years ago
Everything I was hoping for!
Kimberly 4 years ago
This is amazing!!! I did add 1/2 cup more chicken stock to make a pan sauce! I will be making this again!
Goldie 4 years ago
This would be five star but I just can't eat the skin.
Goldie 4 years ago
This would be a five star but I just can't eat the skin.
The Real Me 4 years ago
Yummy
Ginannst 4 years ago
Are the macros given just for the chicken or does it include the cranberries as well? Not sure if cranberries are just to infuse flavor into chicken.
Donna 4 years ago
Loved it, chicken flavorful, cranberries and pan dripping delicious . Thanks
herb.lafond@gmail.com 4 years ago
This was awesome both my 16 year old son and my wife loved it we will definitely make it again.
LisaP 4 years ago
Made this dish for dinner this evening. Whole family LOVED IT!!!
DebAnn 5 years ago
Omg this sounds good and perfect for the upcoming holiday season
Jenn 5 years ago
Is it possible to use pork instead of chicken?
sadunn103388f4 5 years ago
Can I use boneless skinless thighs?
MaryH 5 years ago
MaryH I’m trying this tonight. It sounds so good and worth the try. Edit | Reply | favorite_border | a month ago | flag MaryH Well I tried it and the cranberries burned and the thighs stuck to the pan but at least the chicken was cooked. Edit | favorite_border | 3 weeks ago | flag MaryH Made this according to recipe but I added more chicken broth, about a cup which kept everything from sticking or burning. It made a wonderful sauce to go over the chicken. I had asparagus with it and the sauce added new flavor to the veggie. I have enough for leftovers next week and I expect things will even get yummier having to sit for awhile in the frig. Edit | favorite_border | 2 days ago |
Tuckerwr 5 years ago
I want to try this recipe. How can I save this recipe? I want to add this recipe to my food. Is there a way to do this. Thanks
EGW 5 years ago
Save to your favorites
Geeves 5 years ago
Excellent
Anonymous 5 years ago
This is so good. I used frozen cranberries and it was fine. It was great over mashed cauliflower. Delicious.
MaryH 5 years ago
Can you substitute fresh cranberries with dry unsweetened ones. I do not have or get fresh cranberries.
KinkyCurls 5 years ago
My opinion: I would think so, but soak them in some hot water to reconstitute them. For a quantity of dry to use compare nutritional information between fresh and dried. You won't be using 3/4 cup of dried.
Cheryl Schow 5 years ago
what will it to the values it I take the skin off the chicken
Sorrowslady 4 years ago
Keep it on for the fat
Weaver 5 years ago
Used Cornish hen instead of thighs. Delicious! Will use this recipe again!