This delicious, Keto-friendly chicken thigh recipe is perfect for busy weeknights. Melt a little butter, add a few herbs and spiced from the pantry, and pop it in the oven for about 45 minutes. Easy peasy.

Start with melted butter, herbs, and spices (be sure to crush the dried rosemary into smaller pieces).

Whisk the butter, herbs, and spices together.

Place bite-size chicken thigh pieces in a casserole dish and pour the melted butter mixture over the chicken. Use tongs to toss and coat all the chicken and arrange in a single layer. Bake uncovered for about 45 minutes or until the chicken is cooked through.

Serve the chicken with the pan drippings over rice or riced cauliflower. Enjoy!

Items used to make this recipe:

(affiliate links)

• 2-quart casserole dish https://amzn.to/2ZjYj6K

• small whisk https://amzn.to/2zisDEn

• my favorite tongs https://amzn.to/3e1ST4A

Butter Baked Chicken Thighs

makes 4 servings

Printable Recipe

Ingredients

• 2 to 2 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces

• 4 tablespoons unsalted butter, melted

• 3/4 teaspoon ground sage

• 1/2 teaspoon dried thyme

• 1/2 teaspoon fine salt

• 1/4 teaspoon dried marjoram

• 1/4 teaspoon dried rosemary, crushed in the palm of your hand

• 1/8 teaspoon freshly cracked black pepper

• optional: sliced scallions for garnish

Directions

1. Preheat oven to 350F and place rack in center position.

2. In a small bowl, whisk together melted butter, sage, thyme, marjoram, rosemary, salt, and pepper.

3. Place chicken pieces in a 2-quart casserole dish.

4. Pour butter mixture over chicken and turn pieces to coat; arrange pieces in a single layer.

5. Bake uncovered for 45 minutes or until chicken is cooked through.

Note

• Serve chicken with pan drippings over rice or riced cauliflower.