Nickel Allergy Friendly Greek Lemon Chicken

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Nickel Allergy Friendly Greek Lemon Chicken

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Ingredients

4 servings

3 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
1 tsp fine sea salt
½ tsp ground turmeric
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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)
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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