Deliciously zingy and packed with flavour, this is a very simple recipe that requires minimum effort and minimal cleaning up. I fried chicken thighs skin-side down to render and crisp the skin, then cooked them in a lemon, garlic and thyme chicken stock (skin-side up). I then took it one step further, and reduced the strained cooking stock and juices to a thick, full-flavoured glaze which I simply brushed over before serving. Be sure to serve it along some lovely high-fibre vegetables – see the SIDE DISHES on this site for some inspiration…
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Carbs 1.5g | Fat 18g | Protein 25g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Lemon & Thyme Chicken with Glaze (Keto)
- 2 tsp lard
- 4 large chicken thighs, skin on
- 1 lemon, sliced (pips removed)
- 2 cloves garlic, peeled and finely sliced
- fresh thyme, leaved picked
- 250 g (8.8 oz) warm chicken stock
- fresh thyme, to garnish
- Have all your ingredients prepped and ready.
- Heat the lard in a large, deep-sided non-stick pan. Season both sides of the chicken with salt.
- Fry the chicken skin-side down until they are golden and crispy.
- Flip each one over and cook the underside for only about 30 seconds, then remove and set the chicken aside skin-side up.
- At this point, your pan with all rendered fat will be very hot. Turn the heat off and add the garlic. (We do this because the garlic burns very quickly.) Fry the garlic in the pan until softened.
- Add the lemons and picked thyme leaves to the pan. Return the chicken to the pan nestling in among the lemon slices, then pour the warm chicken stock into the pan - being careful not to pour over the crispy skins.
- Turn the heat on again and gently simmer the dish over moderate heat for about 20-25 minutes to cook the chicken through sufficiently.
- A meat thermometer probe is useful here, the internal temperature should read 72°C / 163°F in the thickest part of the chicken. Once this temperature has been reached, remove the chicken and the lemon slices from the pan and set aside to keep warm.
- Strain the stock using a sieve/strainer. Pour the strained mixture into a clean pan, discarding the garlic and other bits.
- Reduce this liquid until it is thick and glossy, then use a silicon pastry brush to brush the crispy skin of the chicken pieces. Garnish the dish with more fresh thyme. (If you are using store-bought chicken stock, you may find that it reduces to a very salty glaze, so its unlikely you will need to season the dish further before serving. But, that is always a personal preference... ENJOY!)
A new-and-improved version of this delicious recipe features in my cookbook KETO KITCHEN.
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 273Kcal / 1142kJ
See all the Poultry recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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