Low Sodium Greek Lemon Chicken

Total time1 hr 10 min

Prep time15 min

Cook time55 min

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Ingredients

4 servings

3 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
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
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground turmeric
3 tbsp olive oil, divided
6 cloves garlic, thinly sliced
1 medium yellow onion, thinly sliced
½ tsp ground ginger
1 cup chicken bone broth (homemade or aip-compliant brand)
⅓ cup fresh lemon juice (from about 2 lemons)
1 tsp lemon zest
2 tbsp fresh oregano leaves (or 1 tsp dried oregano)
3 sprigs fresh thyme

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pat the chicken pieces completely dry with paper towels. In a small bowl, combine the salt and turmeric, then rub the mixture evenly over all sides of the chicken.
2
Heat 2 tablespoons of the olive oil in a large oven-safe 12-inch skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate and set aside.

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