Oven-Roasted Herb Chicken Thighs with Creamy Avocado Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Juicy chicken thighs roasted with rosemary and thyme, paired with a smooth, tangy avocado sauce perfect for a ketogenic meal. This American-inspired keto recipe (low carb), ready in about 50 minutes, pairs bone-in chicken thighs, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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

• 6 pieces, skin-on bone-in chicken thighs
• 1 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 medium ripe avocado
• 2 tbsp lime juice
• 1/4 cup sour cream
• 1/2 tsp garlic powder

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 425°F. In a small bowl, mix 3 tbsp olive oil with 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 1/2 tsp salt, and 1 tsp black pepper.
2. Step 2: Rub the herb oil mixture thoroughly over 6 bone-in, skin-on chicken thighs and place them skin-side up on a baking sheet lined with parchment.
3. Step 3: Roast chicken in the oven for 35 minutes until skin is golden brown and internal temperature reaches 165°F.
4. Step 4: While chicken roasts, blend 1 medium ripe avocado, 2 tbsp lime juice, 1/4 cup sour cream, and 1/2 tsp garlic powder in a food processor until smooth and creamy.
5. Step 5: Serve the roasted chicken thighs hot, drizzled with or dipped in the creamy avocado sauce.