New Year’s Keto Roasted Chicken Thighs Skillet
How to Make It
Step 1
Season the chicken thighs with salt and pepper on both sides. Add the oil to a large cast-iron skillet over high heat. Once the oil is sizzling hot, add the chicken skin-side down.
Step 2
Cook the thighs for 3-5 minutes until the skin becomes golden and crispy. Flip the chicken and cook for another 5 minutes. Remove the thighs from the skillet and place them on a plate.
Step 3
Finely chop the onion and smash the garlic cloves. Drop the heat to medium and add the onions, garlic, and thyme. Sauté for 3-5 minutes until the onions are tender and slightly browned.
Step 4
Add the chicken stock and deglaze the pan by scraping the brown pieces off the bottom of the skillet. Add the asiago and mix until it melts. Taste and adjust the broth if needed.
Step 5
Return the chicken to the skillet skin side up. Cover with a lid or foil. Turn the heat down to medium-low, and let simmer for 20 minutes. Turn the heat off and let everything sit for 10 minutes.
Ingredients
- Chicken thigh, skin eaten – 5 large
- Salt – 0.5 tsp
- Black pepper – 0.5 tbsp
- Oil – 1 tbsp
- Onion – 0.5 small
- Garlic – 5 clove
- Thyme Fresh Or Raw Herb – 15 g
- Lemon juice – 1 tbsp
- Chicken broth – 1.5 cup
- Asiago cheese – 0.5 cup, grated
- Lemon, fresh – 3 slice – 1/8 of medium