Nickel Allergy Friendly Ginger-Turmeric Chicken Traybake with Asparagus
Total time55 min
Prep time15 min
Cook time40 min
4.9(11)
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 2 tbsp olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp salt
For the asparagus
- 1 lb fresh asparagus, woody ends snapped off
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with foil or parchment.
- 2
In a small bowl, stir together 2 tbsp olive oil, the grated ginger, turmeric, coconut aminos, apple cider vinegar, and 1/2 tsp salt until combined into a loose paste.
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