Crispy Herb-Crusted Chicken Thighs with Avocado Salsa

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Juicy chicken thighs coated in a golden almond flour crust, baked until crispy and served with a vibrant avocado salsa for a high-protein, low-carb meal. This American-inspired keto recipe (high protein, low carb), ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, almond flour, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 1.5 pounds bone-in, skin-on chicken thighs
• 1/2 cup almond flour
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 avocado
• 1/4 cup red onion
• 2 tablespoons fresh cilantro
• 1 tablespoon lime juice
• pinch salt

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2. Step 2: In a shallow dish, combine 1/2 cup almond flour, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; mix until evenly distributed.
3. Step 3: Pat 1.5 pounds bone-in, skin-on chicken thighs dry with paper towels, then press each thigh firmly into the almond flour mixture until fully coated, shaking off excess.
4. Step 4: Place the coated chicken thighs on the prepared baking sheet, skin-side up, and drizzle with 2 tablespoons olive oil, using a brush to coat evenly.
5. Step 5: Bake for 25 to 30 minutes, or until the skin is golden brown and crispy and the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer.
6. Step 6: While the chicken bakes, prepare the salsa: dice 1 avocado, finely chop 1/4 cup red onion, chop 2 tablespoons fresh cilantro, and combine in a bowl with 1 tablespoon lime juice and a pinch of salt; stir gently until well mixed.
7. Step 7: Remove chicken from oven, let rest for 5 minutes, then serve hot with a generous spoonful of avocado salsa on the side.