Oral Allergy Syndrome Friendly Ginger-Turmeric Chicken Traybake with Butternut Squash
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Learn more →Ingredients
4 servings
For the chicken and vegetables
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 small butternut squash (about 1.5 lb), peeled, seeded, and cut into 1-inch cubes
- 2 medium carrots, peeled and cut into 1-inch pieces
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.
- 1 medium parsnip, peeled and cut into 1-inch pieces
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked parsnip in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid parsnip, tap it and change its rating to Red.
For the marinade
- 3 tbsp coconut oil, melted
- 1 tbsp fresh ginger, finely grated
- 1 ½ tsp ground turmeric
- ½ tsp ground cumin
- 1 tsp fine sea salt
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)Can be omitted
fresh cilantro
- 2 tbsp fresh parsley, roughly chopped (optional)Can be omitted
fresh parsley
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed 18×13-inch sheet pan with parchment paper or foil.
- 2
In a large mixing bowl, whisk together the melted coconut oil, grated ginger, ground turmeric, ground cumin, sea salt, and apple cider vinegar until combined.
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