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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.





Preheat the oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels, then season all over with the kosher salt, including under the skin where possible.
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down in a single layer and sear undisturbed for 8–10 minutes, until the skin is deep golden and releases cleanly from the pan without sticking.
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