Low FODMAP Fig & Apple Cider Roast Chicken Thighs
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Learn more →Ingredients
4 servings
For the chicken
- 8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
- 1 ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp olive oil
For the glaze
- 8 fresh figs, halved lengthwise
- 3 tbsp apple cider vinegar
- 2 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ½ cup bone broth
- 4 cloves garlic, smashed and peeled
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 4 sprigs fresh thyme
For serving
- 1 tbsp fresh thyme leaves, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the chicken.
- 2
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 2 minutes, then transfer the thighs to a plate.
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