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Extra Crispy Lemon & Thyme Chicken

4.3 stars, average of 52 ratings

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Credit for this recipe goes to Nom Nom Paleo and their world's famous Cracklin' Chicken! When I discovered this recipe a while ago, I thought it was one of the best ways to cook poultry. It's a convenient method because it's quick and you won't need to use an oven - instead, you'll just need a large pan. Chicken cooked this way is crispy on the outside, soft and juice inside. It's delicious and suitable for low-carb, keto and paleo diets. To give it a flavour boost, I marinated my chicken in garlic, lemon and thyme.

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Hands-on Overall

Nutritional values (per serving, 2 thighs)

Net carbs1 grams
Protein28.2 grams
Fat61.3 grams
Calories677 kcal

Calories from carbs 1%, protein 17%, fat 82%

Total carbs1.1 gramsFiber0.2 gramsSugars0.2 gramsSaturated fat18.9 gramsSodium703 mg(31% RDA)Magnesium34 mg(8% RDA)Potassium358 mg(18% EMR)

Ingredients (makes 4 servings)

Nutrition facts are estimated: Olive oil is only used for marinating. Most of the fats remain in the pan, so I only counted 50% of the ghee.


  1. Start by preparing the chicken thighs. Use a sharp knife or kitchen shears and cut out the bone without leaving too much meat on it. You can also trim the excess fat off but I prefer not to trim mine :-)
    Reserve the bones for making chicken stock or keto bone broth. I keep mine in a bag in the freezer until I just have enough to make a batch. Extra Crispy Lemon & Thyme Chicken
  2. Place the thighs on a chopping board skin side up and use a meat pounder to flatten it so that the thickest parts can cook through. Layer the thighs in a bowl and add the seasoning: lemon juice, lemon zest, olive oil, thyme, minced garlic, salt and pepper. Mix to cover evenly from all sides. Place in the fridge to marinate for at least an hour or overnight. Extra Crispy Lemon & Thyme Chicken
  3. Remove from the fridge and place the thighs on a paper towel to remove excess moisture. Use another piece of paper towel to pat dry the tops. It's better if you remove all the spices used for marinating from the skin to prevent the it from burning. You can leave them on the meaty side of the thigh. Extra Crispy Lemon & Thyme Chicken
  4. Heat a large skillet greased with ghee over a medium-high heat. Place the chicken thighs skin side down in the skillet in a single layer. Cook undisturbed for 7-10 minutes (I cook mine for 8 minutes). Rotate the pan half way through to ensure even cooking. Then turn the chicken thighs the other side using kitchen tongs or a fork. Cook for another 2-3 minutes or until cooked through.
    Pan-frying the chicken will be messy. The best way to prevent the oil from getting everywhere over your stove is to use a spatter guard. Extra Crispy Lemon & Thyme Chicken
  5. Transfer to a cooling rack placed over a baking sheet so the juices can drip down. Let the thighs rest for a few minutes before serving. Extra Crispy Lemon & Thyme Chicken
  6. Repeat for the remaining thighs and enjoy! Extra Crispy Lemon & Thyme Chicken

Ingredient nutritional breakdown (per serving, 2 thighs)

Net carbsProteinFatCalories
Chicken thighs (fatty with skin, boneless, raw)
0 g28.1 g57.5 g638 kcal
Thyme, fresh
0 g0 g0 g1 kcal
Lemon juice, fresh
0.4 g0 g0 g1 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
0 g0 g3.8 g34 kcal
Total per serving, 2 thighs
1 g28.2 g61.3 g677 kcal
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Martina Slajerova
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Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (10)

Is there a way to change this and still make it crispy by baking it with bone in?
Thanks for your help.


Absolutely! You will just need to add a few more minutes to the cooking time because bone-in meat takes slightly longer to cook. What I do when I make these with bone-in is that I'd crisp up the skin on the skillet (about 5 minutes) and then flip on the other side and transfer into 200 C/ 400F oven for about 15 minutes.


I made this tonight. I used skinless boneless chicken thighs ( it's what I had on hand). I sure would make this again it was wonderful. I do wonder if there is less fat and calories since they were skinless?


Thank you for your feedback, Janet, I'm glad you enjoyed! Yes, the nutrition facts will change (more protein, less fat and calories per serving). I hope this helps!


Made these today - one word - YUM!


I make these all the time, they're so good! The fried lemony thyme combo is to die for! Thanks for the recipe!!!


Made this over the weekend - so delish!  Even the kids loved it!


Thank you! 😊


My mother & I are cooking this to serve as Lunch. Mmmmm... I'm lovin' Ketogenic diet. :')


Simple recipes are always best 😊 Thank you!