Baked Chicken Thighs
THM:S, low carb, sugar free, gluten/egg/dairy/nut free if using non-contaminated ingredients
  • Bone-in, skin-on chicken thighs (as many as needed for your family), thawed if frozen
  • Dill weed
  • Basil
  • Garlic powder
  • Rosemary
  • Cilantro
  • Lemon pepper
  • Salt
  1. Place the chicken thighs skin side up in a deep dish pan (I used a metal pizza pan). Sprinkle with the spices of your choice. Bake uncovered at 350 degrees F for about an hour or until the chicken is done inside and the juices run clear. If necessary, broil for a few minutes at the end to crisp the skin up.
  2. Leaving the skin on helps the meat to stay nice and moist. The skin gets quite crispy and I like to eat it, but you can just as easily just pull it off before eating. Or you could take it off before baking (although I don't recommend this) and put the spices directly on the meat before baking.
Recipe by Briana Thomas at