Nickel Allergy Friendly Garlic-Mushroom Roast Chicken Thighs

Total time1 hr

Prep time15 min

Cook time45 min

Nickel Allergy Friendly Garlic-Mushroom Roast Chicken Thighs

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Ingredients

4 servings

8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
1 tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground ginger
2 tbsp coconut oil, divided
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz LouAna Coconut Oil Liquid Pure - 16 Fl. Oz.
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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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