Pregnancy Friendly Baked Chicken Thighs
Total time50 min
Prep time10 min
Cook time40 min
4.7(26)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2.5 lb total)
- 2 tbsp garlic-infused oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!