Eosinophilic Esophagitis Friendly Lemon Garlic Chicken Thighs
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 3 tbsp extra virgin olive oil, divided
- 3 cloves garlic, minced
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tsp dried oregano
- ½ tsp ground turmeric
- ½ tsp black pepper
- ¾ tsp kosher salt
For the pan sauce
- ½ cup low-sodium chicken broth
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together 2 tablespoons of the olive oil, the minced garlic, 3 tablespoons lemon juice, lemon zest, oregano, turmeric, black pepper, and salt. Pat the chicken thighs dry with paper towels, then coat them all over with the marinade. Let them sit at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
- 2
Preheat the oven to 425°F (220°C). Heat the remaining 1 tablespoon olive oil in a large oven-safe 12-inch skillet over medium-high heat until shimmering.
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