Nickel Allergy Friendly Baked Chicken Thighs

Total time50 min

Prep time10 min

Cook time40 min

Nickel Allergy Friendly Baked Chicken Thighs

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Ingredients

4 servings

4 bone-in, skin-on chicken thighs (about 2.5 lb total)
2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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1 tsp smoked paprika
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp ground cumin
½ tsp kosher salt
¼ tsp black pepper
1 tbsp fresh lemon juice

For serving

2 tbsp scallion tops, thinly sliced (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet.
2
Pat the chicken thighs completely dry with paper towels, then place them skin-side up on the rack.

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