Red Meat Allergy Friendly Apple & Sage Roast Chicken Thighs
Total time1 hr
Prep time15 min
Cook time45 min
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Learn more →Ingredients
4 servings
- 8 bone-in, skin-on chicken thighs (about 3 lb total)
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil
- 2 medium apples (such as honeycrisp or fuji), cored and sliced into ½-inch wedges
- 3 medium shallots, peeled and halved lengthwise
- 4 cloves garlic, smashed and peeled
- 8 fresh sage leaves
- 3 sprigs fresh thyme
- 2 tbsp apple cider vinegar
- ½ cup bone broth
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For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels, then season all over with the salt, turmeric, and ginger.
- 2
Heat the coconut oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down in a single layer and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan.
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