Whole30 + Keto Chicken Thighs with Orange Parsley Sauce

  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


Chicken Thighs

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


  1. 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.
  2. Preheat your oven to 425ºF. 
  3. Line a rimmed baking sheet with parchment paper for easy cleanup. Set in the wire rack
  4. 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.
  5. Serve the chicken thighs warm, topped with the orange parsley sauce. I love serving mine with roasted broccoli and roasted radishes.
  6. Leftovers will keep in an airtight container refrigerated for up to 5 days.


Substitution for chicken thighs: Any cut of chicken will work, could also use pork chops or steak. Any protein!

Substitution for pecans: Could use any other nut!