Oven-Baked Keto Chicken Thighs with Garlic and Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs oven-roasted with garlic, fresh rosemary, and a crisp skin, perfect for a low-carb keto dinner. This Mediterranean-inspired keto recipe (low carb), ready in about 80 minutes, pairs bone-in skin-on chicken thighs, fresh rosemary leaves, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 65 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 250°F (120°C). Trim any excess fat or loose skin from 4 bone-in skin-on chicken thighs using a sharp knife. Pat dry with paper towels.
  2. Step 2: In a small bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Rub the seasoned olive oil mixture all over the chicken thighs, ensuring the seasoning reaches under the skin for maximum flavor.
  4. Step 4: Place the chicken thighs skin side up on a wire rack over a baking sheet to allow air circulation. Roast in the oven at 250°F for 45 minutes.
  5. Step 5: Increase the oven temperature to 425°F (220°C) and continue roasting the chicken thighs for an additional 20 minutes until the skin is golden brown and crispy, and internal temperature reaches 165°F (74°C).
  6. Step 6: Remove from the oven and let rest for 5 minutes before serving to allow juices to redistribute.

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