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Keto Chicken Thighs With Olives And Pancetta

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    36 min

  • ready time

    ready time

    41 min

Keto Chicken Thighs With Olives And Pancetta

These tender chicken thighs are pan fried until golden then finished in the oven with salty olives, crispy pancetta, aromatic rosemary and zesty lemon.

These make a great dinner served with a hearty salad or a serving of cauliflower rice.

  • Net Carbs

    2.6 g

  • Fiber

    1.2 g

  • Total Carbs

    3.7 g

  • Protein

    34 g

  • Fats

    29.9 g

422 cals

Keto Chicken Thighs With Olives And Pancetta

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Green Olives

    Green Olives

    8 medium

  • Chicken thigh, skin eaten

    Chicken thigh, skin eaten

    2 large

  • Diced Pancetta by Waitrose

    Diced Pancetta by Waitrose

    1-½ ounce

  • Garlic

    Garlic

    1 clove

  • Rosemary, Fresh

    Rosemary, Fresh

    1 teaspoon

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Lemon

    Lemon

    ¼ medium - 2 1/8" diameter

  • Black Pepper, Ground

    Black Pepper, Ground

    ⅛ teaspoon

  • Salt, Sea Salt

    Salt, Sea Salt

    ⅛ teaspoon

  • Red Onion

    Red Onion

    ½ small

Recipe Steps

steps 4

41 min

  • Step 1

    Preheat the oven to 400 degrees Fahrenheit.

  • Step 2

    Heat the olive oil in an oven proof skillet over a medium/high heat. Add the chicken thighs skin side down and cook until the skin is well browned. Turn and brown the other side.
    Step 2

  • Step 3

    Roughly chop the onion, thinly slice the garlic and lemon and finely chop the rosemary. Add the olives to the skillet along with the lemon, onion, garlic, rosemary and pancetta. Turn the chicken pieces so that they are skin side down.
    Step 3

  • Step 4

    Season with salt and pepper and transfer to the oven for 15 minutes. Turn the chicken pieces over and cook for a further 10-12 minutes or until the skin is crisp and golden and the meat is completely cooked through.
    Step 4

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Comments 3

  • Grahml

    Grahml 3 years ago

    Wow! Used blue cheese stuffed olives.

    • Dawn55

      Dawn55 4 years ago

      Enjoyed this but had to make some changes because of what we had on hand: used capers instead of olives, our thighs were skinless. Also doubled the recipe - super good and will make again. The onions are missing from the ingredient list so we just used about one small, thinly sliced yellow onion.

      • recipewriter

        recipewriter 4 years ago

        Thanks so much for your feedback! Thank you for spotting the onion, I have updated the recipe.