Baked Garlic Chicken Thighs - Low Carb
photo by samovila
- Ready In:
10 Chicken Thighs
- Preheat the oven to 425 degrees. Lightly grease a baking pan.
- In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and rosemary. Cook 2 minutes on High in the microwave, or until butter is melted.
- Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
- Bake chicken 25 minutes then remove from oven and turn chicken over.
- Baste with remaining butter mixture. Return to oven and bake for an additional 20 minutes or until juices run clear.
Excellent dish! Quick, easy, delicious! I’m calling this my “Self-isolation Supper”! I didn’t use the EXACT ingredients because I’m obviously avoiding unnecessary supermarket visits due to current circumstances, but it turned out wonderfully- which shows the versatility of this recipe. I used one package skin-on bone-in thighs and one package of boneless skinless thighs- about 9 pieces total. I didn’t have rosemary so I used my Italian seasoning that has a bit of rosemary in the blend. I followed the directions as given but, when it came time to turn and baste, I decided to add some leftover grilled vegetables (zucchini and cherry tomatoes) so I nestled them between the chicken pieces and finished off the baking. It was absolutely wonderful and we will definitely be making this on the regular even after isolation is over. Thanks for sharing this fantastic recipe! (Photo uploaded)
Really easy and a quick weekday meal. Great low carb meal. I will add a little less butter next time, wife said it was bit too buttery tasting. Yes, blasphemy, I know. At halfway baking when it was time to flip chix, I removed chix, added a bag of baby spinach, stirred and placed chix on top of spinach and continued cooking. Could easily add two bags, taste great cooked in sauce.
This was absolutely delicious! I used boneless, skinless thighs. I made the sauce as directed. I poured it on the bottom of the pan. I put 5 mounds of uncooked cauliflower rice in the sauce and put the thighs on it before cooking. Cooked it for 20 minutes. Took it out of the oven and let it sit for 5 minutes. The cauliflower rice soaked up all the flavor of the sauce.
This has become one of our favorite quick and easy dinners. Followed the recipe faithfully the first time, but husband didn't care for the rosemary so I now use marjoram and he's happy! I use pre-minced garlic from a jar to make it that much faster and easier. I've served it with rice, noodles, steamed veggies, couscous; skimmed the fat from the pan juices and tossed with the side dish. It works with everything! Thank you Sooz Cooks!
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I grew up in Tucson but moved to Colorado in 1989 and live in a household with my husband, Dad, daughter and 3-year old twin granddaughters. Our 8-year old grandson spends 2 nights a week with us. All of that adds up to often difficult menu ideas to met everyone's tastes. Zaar is very addicting and I love trying the recipes I find here. I like to find recipes of people that I see are still active on Zaar and love it when I hear back from the Chef after I review the recipe. Everytime someone reviews one of my recipes, I like to find one of theirs to make and review as quickly as possible. It's a way for me to find great chefs I don't know yet too! My husband has high blood sugar so we try to watch our carbs, but it is not easy because we love them so much! I was diagnosed with brain tumors in 2005 and so far have had 5 surgeries that have left my eyelid droopy. I hope to have a surgery that will correct that soon!! There is still one tumor they have not removed but my wonderful doctor James Garrity at the Mayo Clinic in Rochester MN says they will leave it alone until or if it ever causes problems!