On nights that we want a simple oven-baked dish, we usually just roast a chicken. All you do is rub the chicken with salt and pepper place it in the oven.
This simple recipe produces such amazing flavors, it got me thinking if we could build on it. We combined different elements from other recipes and came up with this simple n’ easy Butter
Baked Chicken with Garlic Lemon Aioli that is absolutely delicious!! You can use an entire chicken or just the thighs as we did on this, either way it will be great! We hope you enjoy this one as much as we do!!
This dish is super low-carb/keto at only ~0 g carbs per serving with plenty fats and proteins!
The dish offers a very juicy buttery chicken accompanied by creamy aioli that leads to a zesty garlicky finish.
For this one, the only special ingredient you will need is Kewpie Mayo, which can be purchased on Amazon or a local Asian supermarket.
Now, let’s get started!
Prepping Time 5M
Cooking Time 24M
Total Time 29M
Net Carb/Piece ~0g
Servings 2-3 pieces
Ingredients
Chicken
- 2-3 Boneless Chicken Thighs (about 6oz)
- 2 tbsp Butter
- Sprinkle of Salt
- Sprinkle of Black Pepper
Sauce
- 1/4 Cup Kewpie Mayo
- 1 tsp Lemon Juice
- 1 Garlic Clove (Grated)
Directions
1) Gather all the ingredients.
2) Preheat oven to 400F.
3) In a microwavable bowl, add butter and microwave until melted (about 30 seconds for ours).
4) Line an oven tray with aluminum foil and spray with cooking oil.
5) Place chicken thighs on oven tray and sprinkle with salt and pepper. With a basting brush, brush butter mix onto both sides of the chicken.
6) Bake chicken for 10 minutes and then flip and cook for another 10-12 minutes or until cooked (internal temp should be 165F).
7) In the meantime, grate garlic with a grater or garlic press and add into mixing bowl.
8) Combine 1/4 cup Kewpie Mayo, 1 tsp lemon juice into mixing bowl and mix well. Transfer to a small dipping bowl.
9) Optional – if you would like to char the chicken a little, move the tray rack about 6 inches away from the heating element and switch oven to broil. Cook for 2-4 minutes or to desired char consistency.
10) Transfer chicken to serving plate and serve with dipping sauce.
Hope you enjoy our low-carb/keto Butter Baked Chicken with Garlic Lemon Aioli!
If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!
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Butter Baked Chicken with Garlic Lemon Aioli
Ingredients
Chicken
- 3/4 lb Boneless and Skinless Chicken Thighs
- 2 tbsp Butter
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
Sauce
- 1/4 Cup Kewpie Mayo
- 1 tsp Lemon Juice
- 1 Clove Garlic
Instructions
- Gather all the ingredients.
- Preheat oven to 400F.
- In a microwavable bowl, add butter and microwave until melted (about 30 seconds for ours).
- Line an oven tray with aluminum foil and spray with cooking oil.
- Place chicken thighs on oven tray and sprinkle with salt and pepper. With a basting brush, brush butter mix onto both sides of the chicken.
- Bake chicken for 10 minutes and then flip and cook for another 10-12 minutes or until cooked (internal temp should be 165F).
- In the meantime, grate garlic with a grater or garlic press and add into mixing bowl.
- Combine 1/4 cup Kewpie mayo, 1 tsp lemon juice into mixing bowl and mix well. Transfer to a small dipping bowl.
- Optional - if you would like to char the chicken a little, move the tray rack about 6 inches away from the heating element and switch oven to broil. Cook for 2-4 minutes or to desired char consistency.
- Transfer chicken to serving plate and serve with dipping sauce.
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