🍽️ Low-Carb Chicken Thighs with Lemon-Herb Crust

Name: Low-Carb Chicken Thighs with Lemon-Herb Crust
Total time: 35 min
Yield: 2 servings
Ingredients: 400g Chicken Thighs; 2 EL Lemon Juice; 2 Zehen Garlic; 2 EL Olive Oil; 2 EL, gehackt Parsley; 1 TL, getrocknet Thyme; 1 TL Salt; 1 TL Pepper

450 kcal · 35 min · 2 servings

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Ingredients

400g Chicken Thighs
2 EL Lemon Juice
2 Zehen Garlic
2 EL Olive Oil
2 EL, gehackt Parsley
1 TL, getrocknet Thyme
1 TL Salt
1 TL Pepper

Instructions

1. Pat 400 g chicken thighs dry with paper towels. Never wash them, as this spreads germs.
2. Peel 2 cloves of garlic and press them through a garlic press. Alternatively, chop them very finely.
3. In a small bowl, mix the olive oil, lemon juice, garlic, parsley, thyme, salt, and pepper.
4. Rub the chicken thighs all over with the marinade. Pay attention to the skin.
5. Place the chicken thighs on a plate and let them marinate at room temperature for 10 minutes. This ensures even cooking.
6. Preheat the air fryer to 200 °C and heat it for 3 minutes. A hot appliance equals crispy skin.
7. Place the chicken thighs skin-side up in the basket. Make sure they don't touch.
8. Cook the chicken thighs at 200 °C for 12 minutes. The skin will start to become firm and golden brown.
9. Carefully flip the chicken thighs with tongs. The skin side is now facing down.
10. Cook the chicken thighs for another 10 minutes. The heat now penetrates the meat.
11. Check the core temperature with a meat thermometer. It must be at least 75 °C. This safely kills germs.
12. Remove the chicken thighs and let them rest on a plate for 5 minutes. This allows the juices to redistribute in the meat.
13. Serve the chicken thighs immediately. The dish is perfect when the skin cracks and the meat remains juicy.

Nutrition per serving

kcal: 450
Protein: 35 g · Fett/Fat: 28 g · Carbs: 5 g