Low Fiber Honey-Garlic Roast Chicken Thighs

Total time1 hr

Prep time15 min

Cook time45 min

4.8

(9)

Low Fiber Honey-Garlic Roast Chicken Thighs

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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
3 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
6 cloves garlic, minced
1 tbsp fresh ginger, finely grated
Ingredient note
Low residue diets limit fibrous roots and whole spices. Only about 3/4 teaspoon of finely grated fresh ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
1 tbsp apple cider vinegar
1 tbsp coconut oil
Ingredient note
Low residue diets limit high-fiber foods. Coconut oil is pure fat with no fiber, so it leaves virtually no residue. If you prefer to always avoid coconut oil, please tap it and change its rating to Red.
¼ tsp ground turmeric

For serving

2 tbsp fresh parsley, roughly chopped (optional)
Ingredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 1/2 teaspoons per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.

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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