Baked Chicken Thighs (Carnivore-Style) - For the Carnivore Diet

Name: Baked Chicken Thighs (Carnivore-Style) - For the Carnivore Diet
Prep time: PTPrep 5–10 minutes (plus optional 1–24 hour dry brine), Cook 35–45 minutes, Total 45–55 minutes
Yield: 4
Ingredients: 4 bone-in, skin-on chicken thighs (about 2 to 2.5 lb total); 1 to 2 tablespoons beef tallow, duck fat, or ghee; 1 to 1.5 teaspoons fine salt (to taste); Optional finish: 1 tablespoon unsalted butter

Juicy, crispy-skinned chicken thighs baked with just salt and animal fat. Zero-carb, weeknight-easy.

This carnivore-friendly baked chicken thigh recipe uses only chicken, salt, and animal fat to deliver shatter-crisp skin and succulent meat. It’s a reliable protein staple that works for meal prep and busy nights alike.

For the best texture, dry the skin thoroughly and give the thighs room on a rack so hot air can circulate. A quick dry brine in the fridge intensifies flavor and helps the skin crisp even more, but you can bake right away if you’re short on time.

Aim for deeply golden skin and an internal temperature of at least 165°F in the thickest part. For fall-off-the-bone tenderness on thighs, 185–195°F yields even better results, and a brief broil at the end maximizes crispness. Resting lets the juices settle. Spoon the pan drippings over the meat or finish with a pat of butter for extra richness.

Serve these thighs with a mug of hot bone broth or alongside scrambled eggs for a bigger protein plate. They store and reheat well, keeping their crisp with a quick broil or air-fryer pass. Keep it simple, keep it animal-based, and enjoy.

Ingredients

4 bone-in, skin-on chicken thighs (about 2 to 2.5 lb total)
1 to 2 tablespoons beef tallow, duck fat, or ghee
1 to 1.5 teaspoons fine salt (to taste)
Optional finish: 1 tablespoon unsalted butter

Instructions

Preheat oven to 425°F (220°C). Place a rack in the middle. Line a sheet pan with foil and set a wire rack on top for airflow.
Pat chicken thighs very dry with paper towels. Optional dry brine: sprinkle the salt evenly and refrigerate uncovered 1 to 24 hours. If skipping, season now just before baking.
Rub or brush thighs on both sides with tallow/duck fat/ghee. If you dry brined, use a light additional pinch of salt only if needed.
Arrange thighs skin-side up on the rack, spaced apart. Tuck any loose skin underneath to cover the meat.
Bake 25 minutes, then rotate the pan. Continue baking 10 to 20 minutes, until skin is deep golden and the thickest part reads at least 165°F (74°C); for extra tender thighs, 185–195°F (85–90°C) is ideal.
For maximum crisp, broil 1 to 3 minutes at the end, watching closely.
Rest 5 to 10 minutes. Spoon over pan drippings or finish with a pat of butter. Serve hot.

Time: Prep 5–10 minutes (plus optional 1–24 hour dry brine), Cook 35–45 minutes, Total 45–55 minutes Servings: