LowCarb Chicken Thighs



  • 6 Chicken Thighs, Skin & Bones
  • 1/4 cup of Melted Butter or Coconut Oil
  • 2 Tbsp. Gluten-free Mustard
  • 3/4 tsp. Dried Sage
  • 1/2 tsp. Salt
  • Black Pepper to taste


  1. Pre-heat Oven to 425 degrees
  2. Rinse and dry each chicken thigh. Place thighs in a rimmed baking dish.
  3. Salt and pepper the thighs to your taste
  4. Melt the coconut or butter
  5. In a small bowl, combine the melted fat, mustard, sage and salt – whisk until well combined
  6. Using a pastry brush (or whatever you like) evenly spread the fatty-mustard sauce onto the chicken thighs
  7. Bake for 45 minutes. If using a thermometer, the chicken is done at 165 degrees when inserted into the center of the thickest thigh.
  8. Remove from oven and serve with your favorite low-carb sides


If the chicken thighs are large I count 1 thigh as a serving, if they are small I usually count 2 thighs as a serving.

Make extra, they are excellent as leftovers.

Carbs = 0, Calories = 268, Fat = 20 g, Protein = 21 g


Source: http://www.thesimplicityofwellness.com

Leave a Reply