Keto Roasted Chicken with Avocado Salsa
You will want to add this Keto chicken dinner to your repertoire of quick and easy recipes! Succulent chicken thighs are roasted with only salt and pepper. The seasonings are enough to make the flavor of all the other ingredients pop with minimal effort! The chicken thighs are roasted in the oven until they are golden brown and delicious, as well as crispy at the edges. The chicken is topped with savory avocado salsa made from ripe avocados and store-bought Keto salsa to keep things simple. Having simple yet delicious recipes like these is key to sticking with a diet long-term.
How to Make It
Step 1
Preheat an oven to 400 F. If you have a convection oven, turn the fan on to circulate the heat. If you do not have a convection oven, you will need to add 5-10 extra minutes to the cooking time to ensure super crispy chicken thighs. Line a half-sheet pan with parchment paper. Season the chicken thighs with salt and pepper. If the chicken thighs are wet, make sure to dry them with paper towels before seasoning.
Step 2
Place the chicken thighs in the oven and bake for 25-30 minutes or until the chicken thighs are golden brown all over. It is hard to overcook chicken thighs, and for super crispy chicken thighs, it is best to err on the side of more cooking time. The goal is to look for crispy golden brown chicken skin to know when they are done.
Step 3
While the chicken is cooking, prepare the salsa. Peel the avocado and removed its pit, then cut into large cubes. Gently fold the avocado into the salsa.
Step 4
Plate the chicken thighs onto a platter. Pour the avocado salsa over the chicken thighs. Top with chopped fresh cilantro. Serve immediately!
Ingredients
- Chicken thigh, skin eaten
5 large
- Coarse Kosher Salt
1.5 tsp
- Black pepper
0.5 tsp
- Avocado
2 each
- Salsa
0.5 cup
- Cilantro
0.25 cup, chopped