Eosinophilic Esophagitis Friendly Oregano Greek Lemon Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs
- 4 chicken drumsticks
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 3 tbsp olive oil, divided
For the sauce
- 6 cloves garlic, thinly sliced
- ½ cup chicken bone broth
- ⅓ cup fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- 2 tsp dried oregano
- 3 sprigs fresh thyme
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chicken thighs and drumsticks completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the chicken pieces.
- 2
Heat 2 tbsp of the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer — work in batches if needed to avoid crowding — and sear undisturbed for 5 to 6 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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