Crispy Herb-Garlic Chicken Thighs with Avocado Salsa

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Golden-brown chicken thighs seared to perfection and served with a vibrant avocado salsa bursting with fresh lime and cilantro. A high-protein, low-carb weeknight dinner. This American chicken recipe (keto, high-protein), ready in about 40 minutes, pairs Chicken thighs (bone-in, skin-on), Olive oil, and Garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" 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 lbs Chicken thighs (bone-in, skin-on)
• 2 tbsp Olive oil
• 1 tsp Garlic powder
• 1 tsp Dried rosemary
• 1 tsp Dried thyme
• 1/2 tsp + pinch Salt
• 2 medium Avocado
• 1/4 cup Red onion
• 2 tbsp Fresh cilantro
• 1 tbsp Lime juice

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: Pat chicken thighs dry with paper towels, then season evenly with 1/2 tsp salt, 1 tsp garlic powder, 1 tsp dried rosemary, and 1 tsp dried thyme. Let sit for 5 minutes to absorb flavors.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear undisturbed for 8-10 minutes until golden brown and crispy, flipping once when edges are deeply browned.
3. Step 3: Transfer skillet to a 400°F (200°C) oven and bake for 15-18 minutes until internal temperature reaches 165°F (74°C), checking with a thermometer.
4. Step 4: While chicken bakes, dice 2 medium avocados and 1/4 cup red onion, then combine in a bowl with 2 tbsp chopped cilantro, 1 tbsp lime juice, and a pinch of salt. Gently toss and let sit for 5 minutes.
5. Step 5: Remove chicken from oven, tent with foil, and rest for 5 minutes. Serve 4 thighs topped with avocado salsa, ensuring each portion gets 1/2 cup of the fresh mixture.