Nickel Allergy Friendly Greek-Style Chicken with Olives and Lemon

Total time1 hr

Prep time15 min

Cook time45 min

Nickel Allergy Friendly Greek-Style Chicken with Olives and Lemon

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 bone-in, skin-on chicken thighs (about 2 lb total)
1 tsp salt
½ tsp black pepper
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.
2 tbsp olive oil
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
See all
4 garlic cloves, thinly sliced
½ cup pitted kalamata olives
1 lemon, thinly sliced into rounds
1 tbsp apple cider vinegar
¾ cup chicken bone broth
1 tsp fresh thyme leaves
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pat the chicken thighs completely dry with paper towels, then season all over with the salt, black pepper, and dried oregano.
2
Heat the olive oil in a large oven-safe 12-inch skillet or braiser over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!