Whole30 + Keto Chicken Thighs with Orange Parsley Sauce
Whole30 + Keto Chicken Thighs with Orange Parsley Sauce Recipe – my hack for making perfectly crispy chicken thighs topped with a bright and fresh low carb sauce. Paleo, low carb, gluten free, grain free, dairy free, sugar free, clean eating, real food.
Chicken thighs have such great fat macros for keto! They’re one of my favorite cuts of chicken. I’m sharing my hack for how to cook them perfectly with golden crispy skin every time.
You are going to LOVE this orange parsley sauce! So bright and fresh! And a great way to get in even more healthy keto fat macros.
I love serving this with roasted broccoli and roasted radishes (my favorite low carb potato swap out!)
Watch Crispy Chicken Thighs with Orange Parsley Sauce video (0:56 mins):
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Whole30 + Keto Chicken Thighs with Orange Parsley Sauce
Ingredients
Chicken Thighs
- 6-8 bone-in skin-on chicken thighs
- 2 teaspoons kosher salt
- 2 teaspoons pepper
Orange Parsley Sauce
- 1 bunch of parsley, some stems ok
- 1/2 cup roasted, unsalted pecans
- 1/2 cup olive oil
- Zest from 1 orange
- Juice from 1 orange, about ⅓ cup
- 2 cloves of garlic
- 1/2 teaspoon kosher salt
Instructions
- Place all the orange parsley sauce ingredients in a food processor. Blend until smooth. Will keep in an airtight container for at least 1 week.
- Preheat your oven to 425ºF.
- Line a rimmed baking sheet with parchment paper for easy cleanup. Set in the wire rack.
- Season both sides of the chicken thighs with salt + pepper, then place on the wire rack over the rimmed baking sheet. Roast for 40-45 minutes, until the skin is crispy and golden brown, and the chicken has an internal temperature of at least 165ºF. Rest for 5 minutes.
- Serve the chicken thighs warm, topped with the orange parsley sauce. I love serving mine with roasted broccoli and roasted radishes.
- Leftovers will keep in an airtight container refrigerated for up to 5 days.
Notes
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16 Comments on “Whole30 + Keto Chicken Thighs with Orange Parsley Sauce”
What type of parsley did you use? So excited to try this recipe.
For the chicken thighs I used curly parsley Katie. I sure hope you like it!
Made these for the second time tonight and wow were they delicious!!! I used Natalie’s tip to freeze half the orange parsley sauce from the first time I made this. Such a great idea because it made this dinner a breeze the second time around!
I always keep the orange parsley sauce frozen in my freezer and you are so right, dinner is a breeze Jen!
I made this entire recipe last night, including the roasted broccoli and radishes. A big hit with my husband and son. I did include roasted potatoes for them, as well, but the radishes definitely satisfied my craving for those. The chicken skin was crispy and the meat, itself, was so juicy!! Will be adding this to my rotation. Thanks!
I think the crispy skin is the very best part Robin. So happy your husband and son liked it too! Glad you will be adding it to your regular recipe rotation.
This was awesome. I used boneless, skin on thighs and breasts. They were done in 25 minutes and so juicy. The sauce was amazing – my husband and I kept looking for things to put it on!
It’s good to know the recipe worked well with thighs and breasts Jen. I agree, the sauce is my favorite part. It’s delicious on veggies and other proteins.
Can you use boneless skinless thighs? How would that effect cooking time?
I haven’t recipe tested with boneless chicken thighs, but I think it would work just fine Emily. I do not think it would change the cooking time.
I can’t wait to try this, especially the sauce! Thank you for all your wonderful recipes 😊
I sure hope you like it Becki! Thank you for your kind words!
I just bought cilantro! I’m thinking I might try it in place of the parsley. Love your recipes!
I sure hope you like it Sara!
Could I substitute chicken breasts for chicken thighs?
Yes you can substitute chicken breast for thighs. I haven’t recipe tested it, but I think it would work just fine!