Low Iodine Greek Lemon Chicken
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Learn more →Ingredients
4 servings
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
- 1 tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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