Eosinophilic Esophagitis Friendly Fennel & Olive Roast Chicken Thighs
Total time1 hr
Prep time15 min
Cook time45 min
5.0(11)
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Learn more →Ingredients
4 servings
- 8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
- 2 medium fennel bulbs, cored and sliced ¼ inch thick, fronds reserved
- 1 cup pitted castelvetrano or kalamata olives
- 6 garlic cloves, thinly sliced
- 3 tbsp olive oil, divided
- 2 tbsp apple cider vinegar
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 ½ tsp fine sea salt
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels and set aside.
- 2
In a small bowl, stir together 2 tbsp of the olive oil, the apple cider vinegar, turmeric, ginger, and 1 tsp of the salt until combined. Rub this mixture all over the chicken thighs, coating both sides.
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