Red Meat Allergy Friendly Garlic-Mushroom Roast Chicken Thighs

Total time1 hr

Prep time15 min

Cook time45 min

Red Meat 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)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp fine sea salt
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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