Low Iodine Garlic-Mushroom Roast Chicken Thighs
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Learn more →Ingredients
4 servings
- 8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
- 1 tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil, divided
- 12 oz cremini mushrooms, halved
- 8 garlic cloves, peeled and left whole
- 1 medium yellow onion, cut into 1-inch wedges
- 6 sprigs fresh thyme
- 1 tbsp apple cider vinegar
- ½ cup bone broth
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, then season all over with the salt, turmeric, and ginger.
- 2
Heat 1 tbsp of the coconut oil in a large oven-safe 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pan. Transfer the thighs to a plate, skin-side up.
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