Easy oven-roasted chicken thighs are the delicious chicken dish you didn’t know you needed. Moist, tender, flavorful chicken, with a yummy white wine and Dijon mustard sauce! On the table in just 45 minutes, start to finish, this satisfying entree is low carb, Keto and Paleo friendly. Pair with a salad, some low carb veggies, and/or serve over low carb noodles or cauli rice.

You can use boneless, skinless chicken thighs (or breasts) if you prefer – they’re not quite as nutritious as bone-in, but they’ll work fine – just be sure to cut your cooking time so they don’t overcook.

Roasted Dijon Chicken Thighs

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Keyword: keto, low carb, paleo
Servings: 4
Calories: 709kcal


  • 3 lbs chicken thighs bone-in, skin-on
  • sea salt to taste
  • ground black pepper to taste
  • 1 small onion finely sliced
  • ½ bunch chives chopped
  • 1 Tbsp coconut oil or avocado oil
  • ¾ cup dry white wine
  • ¾ cup chicken broth
  • 2 Tbsp Dijon mustard


  • Preheat oven to 400°F.
  • Pat chicken dry and season generously with salt and pepper.
  • Heat oil in a heavy skillet over medium-high heat until it shimmers.
  • Working in small batches, brown chicken thighs on both sides.
  • Transfer chicken to a roasting dish and set aside.
  • Add onions, wine, and broth to pan juices and simmer, scraping up any brown bits. Simmer until reduced by half.
  • Whisk mustard into the sauce, and pour sauce over chicken.
  • Roast in oven until just cooked through, 20-30 minutes.
  • The chicken is fully cooked when it reaches 160°F at the thickest part.
  • Remove chicken from oven, season with salt and pepper as needed, and garnish with chopped chives.


Calories: 709kcal | Carbohydrates: 4g | Protein: 47g | Fat: 52g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 284mg | Sodium: 389mg | Potassium: 660mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg