Golden, extra-crispy chicken thighs with caramelized, tender Brussels sprouts tossed in almond-Parmesan for crunch and brightened with lemon and thyme.
Crisp-Skinned Thighs with Almond-Parmesan Brussels
Golden, extra-crispy chicken skin meets caramelized Brussels and a crunchy almond-Parmesan coating—an easy low‑carb weeknight win that still feels indulgent.
Some dinners deserve a little drama in the texture department: crackling, bronzed chicken skin and Brussels sprouts that have just enough char to be sweet. This recipe solves the familiar problem of wanting a crunchy, breaded bite without the carbs. A dusting of baking powder under the spices and a high oven temperature coax the skin into blistered, shatter‑good crispness, and a wire rack (if you have one) helps air circulate so nothing steams on the pan.
Instead of panko, almond flour and grated Parmesan form a nutty, savory crust that presses onto the thighs and doubles as a light coating for the halved sprouts. Smoked paprika and garlic powder give the chicken a warm, slightly smoky note, while fresh thyme and a squeeze of lemon at the end lift the whole plate bright and herbaceous. Tossing the sprouts in a little butter or olive oil before they hit the sheet produces those irresistible caramelized edges.
Practical notes: pat the thighs very dry, brush a touch of oil so the almond-Parmesan adheres, and press most of the mix onto the skin (leave some for the sprouts). Roast everything at 425°F until the skin is deeply golden and the sprouts are tender—about 35 minutes—then rest briefly so juices settle. Leftovers reheat well in a hot oven to regain the crunch, making this a reliably satisfying dinner for busy weeknights or a low‑carb crowd.
Ingredients
How to Make Keto-ish Crispy Chicken Thighs with Brussels
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment and set a wire rack on top if you have one (helps air circulate under the thighs).
- Pat the chicken thighs very dry with paper towels. In a small bowl mix baking powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, garlic powder, and smoked paprika; rub this evenly over the chicken skin. Brush 1 tbsp olive oil over the skin to help the seasonings adhere.
- Trim the Brussels sprouts and halve through the stem. In a medium bowl toss the sprouts with the remaining 1 tbsp olive oil, remaining 1/2 tsp kosher salt, remaining 1/4 tsp black pepper, and red pepper flakes.
- In a separate small bowl combine almond flour, grated Parmesan, and chopped thyme. Gently press about two-thirds of this mixture onto the oiled chicken skin (it will form a light crust). Toss the remaining almond-Parmesan with the Brussels so they pick up some coating.
- Arrange the chicken skin-side up on the prepared rack or directly on the pan and scatter the Brussels sprouts around the thighs in a single layer. Dot the butter in small pieces among the chicken and sprouts to encourage browning.
- Roast on the middle rack for 28–35 minutes, until the chicken skin is deep golden and crisp and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). If the Brussels are not browned enough, move the pan under the broiler for 1–2 minutes—watch closely.
- Remove the pan from the oven and let the chicken rest 5 minutes. Zest the lemon over the tray, then cut the lemon in half and squeeze juice across the chicken and sprouts. Sprinkle any remaining almond-Parmesan and a few fresh thyme leaves before serving.
Recipe Card
Keto-ish Crispy Chicken Thighs with Brussels
Golden, extra-crispy chicken thighs with caramelized, tender Brussels sprouts tossed in almond-Parmesan for crunch and brightened with lemon and thyme.
- Prep
- 15 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment and set a wire rack on top if you have one (helps air circulate under the thighs).
- Pat the chicken thighs very dry with paper towels. In a small bowl mix baking powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, garlic powder, and smoked paprika; rub this evenly over the chicken skin. Brush 1 tbsp olive oil over the skin to help the seasonings adhere.
- Trim the Brussels sprouts and halve through the stem. In a medium bowl toss the sprouts with the remaining 1 tbsp olive oil, remaining 1/2 tsp kosher salt, remaining 1/4 tsp black pepper, and red pepper flakes.
- In a separate small bowl combine almond flour, grated Parmesan, and chopped thyme. Gently press about two-thirds of this mixture onto the oiled chicken skin (it will form a light crust). Toss the remaining almond-Parmesan with the Brussels so they pick up some coating.
- Arrange the chicken skin-side up on the prepared rack or directly on the pan and scatter the Brussels sprouts around the thighs in a single layer. Dot the butter in small pieces among the chicken and sprouts to encourage browning.
- Roast on the middle rack for 28–35 minutes, until the chicken skin is deep golden and crisp and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). If the Brussels are not browned enough, move the pan under the broiler for 1–2 minutes—watch closely.
- Remove the pan from the oven and let the chicken rest 5 minutes. Zest the lemon over the tray, then cut the lemon in half and squeeze juice across the chicken and sprouts. Sprinkle any remaining almond-Parmesan and a few fresh thyme leaves before serving.
Nutrition
- Carbohydrates
- 8
- Saturated Fat
- 9
- Sodium
- 520
- Fiber
- 3.5
- Unsaturated Fat
- 21
- Protein
- 34
- Fat
- 30
- Cholesterol
- 165
- Trans Fat
- 0.2
- Calories
- 440
- Sugar
- 2.5