Low FODMAP Oregano Greek Lemon Chicken

Total time1 hr 10 min

Prep time15 min

Cook time55 min

4.5

(23)

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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
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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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