Cast Iron Chicken Thighs … sounds like poultry that has been working out…. but seriously this Baked Turmeric Chicken Thighs Recipe is easy to make and healthy too! I had it with a simple side of sauteed broccoli rabe, for a great keto meal. I have been back on a lower carb diet for a little while now, but only started trialing the Keto diet very recently. I don’t think I will end up on a strict Keto regime long term, but trying it has definitely made me see I want to slide my carbohydrate ratio down a bit lower in general.
Cast Iron Chicken Thighs
Boneless chicken thighs are one of my go to cuts of meat these days. The lower cost helps me buy them organic and they are great for set it and forget it type recipes, whereas with skinless boneless breasts there is always a concern of drying them out. This cast iron chicken thighs recipe is ,as the name indicates, prepared in a cast iron pan. This cookware choice helps avoid toxins even further.
Baked Turmeric Chicken Thighs Recipe
The choice of turmeric in this recipe was not simply just for taste. As many of you are already aware, turmeric has a host of fantastic health benefits, and reducing inflammation is one of those benefits. This is completely in line with the Keto diet, so it is a very natural addition to Keto recipes. The oil used in the marinade helps boost the fat content of the overall recipe and not only ensures there will not be sticking issues, but helps with maintaining moisture.
I also love the nice golden color the turmeric lends to the finished dish.
Need a pan?
I chose a big portion of broccoli rabe (rapini) as the the side for the cast iron chicken thighs, not only because of it’s extremely low carbohydrate count but also all the nutrients this vegetable provides. A serving of broccoli rabe has just half a gram of net carbs, well over a day’s requirement of Vitamin K, loads of Vitamins C & A, and is a good source of calcium, iron, folate, Vitamin E, manganese, thiamin and too many more nutrients to list. See full Nutrition data here.
Keep your Cast Iron Clean
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- 2 pounds boneless chicken thighs
- ¼ cup oil (preferably olive, coconut or avocado)
- 1 tbs apple cider vinegar
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tsp oregano
- ½ tsp sea salt
- Mix together ingredients for marinade. Pour into large zipper bag and add chicken thighs. Seal and refrigerate overnight (min 3 hours).
- Pour the bag contents into cast iron pan. Fits in 10 inch cast iron pan.
- Place in unpreheated oven set to 375 and bake for 50 minutes.