Oral Allergy Syndrome Friendly Ginger-Turmeric Chicken Traybake with Zucchini
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs bone-in, skin-on chicken thighs (about 4–5 thighs)
For the vegetables
- 2 medium zucchini (about 1 lb total), cut into 1-inch half-moons
- 2 medium carrots, peeled and cut into ½-inch coins
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.
For the marinade
- 3 tbsp olive oil, divided
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 1 ½ tsp ground turmeric
- ½ tsp ground cumin
- ¾ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)Can be omitted
fresh cilantro
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.
- 2
In a small bowl, whisk together 2 tbsp of the olive oil, the coconut aminos, apple cider vinegar, grated ginger, turmeric, cumin, and salt until combined.
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