Of course! A “low-carb lemon butter baked” dish is a classic for a reason—it’s simple, elegant, and full of bright, rich flavor without the carbs. This preparation works wonderfully with chicken, fish, or even vegetables.
Here is a versatile master recipe for Low-Carb Lemon Butter Baked Chicken Thighs, with instructions for adapting it to fish and vegetables.
Low-Carb Lemon Butter Baked Chicken Thighs
This recipe creates juicy, flavorful chicken with a glossy, tangy sauce. Using bone-in, skin-on thighs guarantees a moist result, but boneless thighs or breasts work too (see notes).
Yields: 4 servings
Prep time: 10 minutes
Cook time: 35-45 minutes
Ingredients
· 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
· 3 tbsp salted butter, melted
· Juice of 1 large lemon (about ¼ cup)
· Zest of ½ lemon
· 2 cloves garlic, minced
· 1 tsp Italian seasoning or Herbes de Provence
· ¼ cup chicken broth or dry white wine (like Sauvignon Blanc)
· 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
· Salt and black pepper to taste
· Fresh parsley, chopped (for garnish)
· Lemon slices (for presentation, optional)
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels. This is crucial for getting crispy skin. Season both sides generously with salt and pepper.
- Create the Lemon Butter Sauce: In a small bowl, whisk together the melted butter, fresh lemon juice, lemon zest, minced garlic, and Italian seasoning.
- Sear the Chicken (Optional but Recommended): Heat an oven-safe skillet (like cast iron or stainless steel) over medium-high heat. You don’t need extra oil as the chicken skin will render its own fat. Place the chicken thighs skin-side down and sear for 5-7 minutes, until the skin is golden brown and crispy. Flip and sear for 1 minute on the other side.
· No oven-safe skillet? You can sear in a regular pan and then transfer the chicken to a baking dish. - Assemble and Bake: If you seared in a skillet, remove it from the heat. If using a baking dish, arrange the chicken in it. Pour the chicken broth (or wine) into the bottom of the skillet/dish around the chicken. Pour the lemon butter sauce evenly over the chicken thighs, making sure to get some of the garlic and herbs on top. Tuck a few lemon slices around the chicken if using.
- Bake: Transfer the skillet or dish to the preheated oven. Bake for 25-35 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is deep golden brown.
- Rest and Serve: Remove from the oven and let the chicken rest for 5 minutes. Spoon the pan juices over the top, garnish with fresh parsley, and serve.
Adaptations for Other Proteins & Vegetables
For White Fish (like Cod, Haddock, or Tilapia):
· Instructions: Use 4 (6 oz / 170g) fish fillets. Skip the searing step. Place the fillets in a baking dish. Pour the lemon butter sauce over them. Bake at 400°F (200°C) for 12-15 minutes, or until the fish is opaque and flakes easily with a fork. The cook time is much shorter.
For Salmon Fillets:
· Instructions: Follow the same method as for white fish. Bake for 10-15 minutes, depending on thickness, until cooked to your liking.
For Vegetables (Asparagus, Broccoli, or Zucchini):
· Ingredients: 1 lb of your chosen vegetable, trimmed and cut.
· Instructions: Toss the raw vegetables directly in the lemon butter sauce until coated. Spread in a single layer on a baking sheet. Bake at 400°F (200°C) for 15-20 minutes, until tender-crisp and slightly caramelized.
Serving Suggestions
· To Keep it Strictly Low-Carb: Serve with:
· Cauliflower Mash: The creamy texture is perfect for soaking up the lemon butter sauce.
· Zucchini Noodles (Zoodles): Sauté them quickly in a pan after the chicken is done.
· Steamed Broccoli or Green Beans: A simple, classic side.
· A Fresh Salad: With a vinaigrette dressing.
· The Sauce is Key: Always spoon the delicious pan juices over the chicken and your side dish before serving.
Tips for Success
· Don’t Skip the Zest: The lemon zest contains intense citrus oils and will make the flavor pop much more than juice alone.
· Use Fresh Lemon Juice: Bottled juice simply doesn’t have the same bright, fresh flavor.
· Crispy Skin: The secret is a dry skin (pat it!) and a hot initial sear.
· Sauce Too Thin? After baking, you can transfer the chicken to a plate and simmer the pan juices on the stovetop for a few minutes to reduce and thicken. For an extra creamy sauce, whisk in a tablespoon of heavy cream or crème fraîche at the end.
Enjoy your incredibly easy and delicious low-carb lemon butter baked dinner