Name: Caramelized Vanilla-Almond Chicken Thighs with Roasted Fennel & Pecans
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 bone-in, skin-on chicken thighs (about 2.5 lbs); 2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tsp smoked paprika; 1/2 tsp ground cinnamon; 1/2 tsp vanilla extract; 2 tbsp allulose or monk fruit sweetener (granulated, keto-friendly); 2 tbsp unsalted butter, melted; 2 tbsp avocado oil; 1 large fennel bulb, sliced into 1/2-inch wedges; 1/2 medium red onion, sliced; 1/2 cup raw pecans, rough chopped; 1 tbsp fresh lemon juice; 1 tsp fresh thyme leaves (or 1/2 tsp dried)

Caramelized Vanilla-Almond Chicken Thighs with Roasted Fennel & Pecans

CookwithNewsletter

High-protein never felt so decadent! This keto-friendly chicken dish borrows the caramelization tricks of classic desserts—vanilla, cinnamon, and a touch of keto sweetener—creating golden, glossy edges and an aroma that feels downright indulgent. Roasting fennel and red onion brings out their natural sweetness, perfectly complementing the crispy, buttery chicken. Pecans add crunch and nutty depth, while a squeeze of lemon and fresh thyme keep the finish bright and lively. This is your weeknight dinner, reimagined as both a reward and rocket fuel—leaving you satisfied tonight and energized for tomorrow.

Ingredients

Instructions

Pat chicken thighs dry. In a large bowl, whisk together 2 tsp salt, black pepper, smoked paprika, cinnamon, and vanilla extract. Sprinkle over chicken to coat evenly. Let rest at room temperature for 15-20 minutes to dry brine.
Preheat oven to 425°F (220°C).
On a baking sheet, toss fennel and red onion with 1 tbsp avocado oil, half the sweetener, and a pinch of salt. Spread out in a single layer.
Nestle chicken thighs, skin side up, onto the baking sheet among the fennel/onion. Brush chicken skins with melted butter and remaining avocado oil. Sprinkle chicken evenly with remaining sweetener for caramelization.
Roast for 20 minutes. Scatter pecans around the chicken and vegetables. Roast another 10-15 minutes, until chicken is deeply golden, edges are caramelized, and an instant-read thermometer reads 170°F in the thickest part.
Remove pan from oven. Squeeze lemon juice over everything and sprinkle with thyme. Let rest 5 minutes, then serve chicken atop roasted fennel/onion, spooning over buttery pan juices and toasted pecans.