Nickel Allergy Friendly Lemon Garlic Chicken Thighs

Total time1 hr 20 min

Prep time15 min

Cook time35 min

Nickel Allergy Friendly Lemon Garlic Chicken Thighs

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Ingredients

4 servings

For the chicken

4 bone-in, skin-on chicken thighs (about 2 lb total)
3 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
3 cloves garlic, minced
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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