Checking the ingredient list, nothing here reads as a gluten culprit — bone broth, olive oil, garlic, and lemon juice are all naturally clean, so this one's an easy fit for a gluten free table. Bone-in, skin-on chicken thighs get rubbed with turmeric and ginger, then seared until the skin turns deep golden before settling into a bright pan sauce built from garlic, lemon juice, and fresh thyme. A quick stint in the oven finishes the chicken through while asparagus and briny Castelvetrano olives roast right alongside it, soaking up all that citrusy pan liquid. Everything cooks in one skillet, so the cleanup is as easy as the flavor is big — golden, garlicky, and finished with a scatter of fresh parsley. Serve it straight from the pan with lemon wedges for squeezing, and you've got a satisfying, produce-packed dinner that works beautifully for anyone eating gluten free.
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Preheat the oven to 400°F (205°C). Pat the chicken thighs completely dry with paper towels. In a small bowl, stir together the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the chicken.
Heat the olive oil in a 12-inch oven-safe skillet 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. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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