Eosinophilic Esophagitis Friendly Herb-Roasted Baked Chicken
Total time1 hr 5 min
Prep time15 min
Cook time50 min
4.6(9)
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Learn more →Ingredients
4 servings
- 3 lb bone-in, skin-on chicken thighs and drumsticks (about 6–8 pieces)
- 3 tbsp olive oil, divided
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp dried basil
- ½ tsp sweet paprika
- 1 medium fennel bulb, cored and cut into ½-inch wedges
- 2 medium leeks, white and light green parts only, sliced into 1-inch rounds
- 1 cup low-sodium chicken broth
- 1 tsp fresh ginger, finely grated
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken pieces thoroughly dry with paper towels.
- 2
In a small bowl, combine the salt, dried thyme, dried basil, and sweet paprika. Rub 2 tablespoons of the olive oil all over the chicken pieces, then coat them evenly with the spice mixture.
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