Low FODMAP Honey-Garlic Roast Chicken Thighs
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Learn more →Ingredients
4 servings
- 8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
- 1 tsp fine sea salt
For the glaze
- ¼ cup honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 3 tbsp coconut aminos
- 6 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp fresh ginger, finely grated
- 1 tbsp apple cider vinegar
- 1 tbsp coconut oil
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken thighs thoroughly dry with paper towels, then season all over with the fine sea salt. Arrange them skin-side up in a large oven-safe skillet or baking dish, leaving a little space between each piece.
- 2
Combine the honey, coconut aminos, minced garlic, grated ginger, apple cider vinegar, coconut oil, and turmeric in a small saucepan over medium heat. Cook, stirring frequently, until the garlic is fragrant and the mixture just begins to bubble at the edges, about 3–4 minutes. Watch closely — the honey can scorch quickly. Remove from the heat.
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