Bacon-Wrapped Chicken Thighs with Garlic-Rosemary Butter
Juicy chicken thighs wrapped in smoky bacon, roasted with a fragrant garlic and rosemary butter for a flavorful keto main course. This American-inspired keto recipe (gluten free), ready in about 55 minutes, pairs skin-on chicken thighs, bacon strips, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (about 6 oz each) skin-on chicken thighs
- 4 bacon strips
- 4 tbsp unsalted butter
- 4 cloves, minced garlic
- 2 tsp, chopped fresh rosemary
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat 4 skin-on chicken thighs dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper evenly.
- Step 2: Wrap each chicken thigh tightly with 1 strip of bacon, securing with toothpicks if needed.
- Step 3: In a small bowl, mix 4 tbsp unsalted butter with 4 cloves minced garlic and 2 tsp chopped fresh rosemary until well combined.
- Step 4: Place the bacon-wrapped chicken thighs on a baking sheet lined with foil or parchment paper. Spread the garlic-rosemary butter evenly over the top of each thigh.
- Step 5: Roast in the preheated oven for 35-40 minutes, basting once halfway through, until the bacon is crispy and the chicken's internal temperature reaches 165°F (74°C).
- Step 6: Remove from oven and let rest for 5 minutes before serving with your favorite keto-friendly sides.








