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Low residue diets limit seeds and coarse spices. Only a trace of ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Low Residue diets limit fruit juices with pulp, but even juice with some pulp holds far less fiber than whole fruit, and the lemon juice comes to a modest amount per serving, so it is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
Low residue diets limit citrus peel because it adds fiber and residue. The small amount of lemon zest here contributes very little, so it is likely low residue. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 3/4 teaspoon per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
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.
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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