Eosinophilic Esophagitis Friendly Mediterranean Roast Chicken with Olives
Total time1 hr 10 min
Prep time20 min
Cook time50 min
4.7(9)
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Learn more →Ingredients
4 servings
For the chicken
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
- 3 tbsp olive oil, divided
- 1 tsp fine sea salt, divided
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 lemon, zested and cut into wedges
For the vegetables
- 1 medium red onion, cut into 1-inch wedges
- 1 cup pitted kalamata olives
- 1 can (14 oz) artichoke hearts, drained and halved
- 4 garlic cloves, thinly sliced
- 2 tbsp apple cider vinegar
For serving
- ¼ cup fresh parsley, roughly chopped
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken pieces completely dry with paper towels — dry skin is essential for browning.
- 2
In a small bowl, combine 2 tablespoons of the olive oil, 3/4 teaspoon of the salt, the oregano, thyme, turmeric, ginger, and lemon zest. Rub this mixture all over the chicken pieces, coating both the skin and the underside.
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