Salsa Verde Chicken

About

This crispy Keto chicken is packed with fats and topped with a flavorful low carb sauce. Our Keto chicken thighs are simply seasoned then oven baked until tender on the inside and crisp and golden on the outside. The chicken is then served with a tangy salsa verde sauce, prepared with fresh parsley and basil, a hint of lemon zest, salty anchovy and capers, aromatic fresh garlic, mustard and olive oil. Perfect served with some low carb Mediterranean inspired sides.

Can I Use a Different Cut of Chicken?

We have used bone-in and skin-on chicken thighs for our Keto chicken dinner recipe. Chicken thighs make a great choice as they are packed with healthy fats and are a flavorful cut of meat. If preferred, you could use an alternative cut such as chicken wings, drumsticks or even skin-on chicken breasts. Please be sure to adjust your cooking times accordingly to account for different cuts of meat and adjust your macros as needed.

Can I Cook This in An Air Fryer?

We have baked our chicken thighs in the oven until crisp and golden. If you would like, you can cook the chicken in an air fryer instead. Set the temperature to 380 and arrange the chicken pieces in a single layer in a lightly oiled air fryer basket. Set the basket in the air fryer and cook for 18-20 minutes or until the chicken is entirely cooked through, crisp and golden on the outside.

Ingredients

4 medium chicken thigh with skin
1 clove garlic
1 teaspoon lemon peel or zest raw
1 each anchovy, smoked, canned in oil and drained
1 teaspoon mustard
1 teaspoon capers
¾ cup, chopped parsley
½ cup, chopped basil
⅓ cup olive oil
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit. Pat the chicken thighs with a paper towel to remove any excess moisture. Season the chicken thighs with salt and pepper. Arrange the seasoned chicken thighs across a shallow oven tray and bake for 35-40 minutes or until cooked through and crisp and golden on the outside.
While the chicken thighs are cooking you can prepare the salsa verde. Add the parsley, basil, mustard, lemon zest and capers to a food processor. Peel the garlic and add to the food processor. Pulse everything together to combine.
With the motor of the food processor slowly running, add the olive oil a little at a time. Continue to blend until you have a semi smooth sauce. Taste and adjust the seasonings as desired adding more garlic, lemon zest, anchovies or capers. You may also add more oil for a thinner dressing.
Serve the chicken thighs hot and drizzle over the salsa verde. You can serve any remaining sauce on the side as a dip. Accompany with you preferred low carb sides.