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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.

Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.




Preheat the oven to 400°F (205°C). Pat the chicken thighs completely dry with paper towels and season all over with 1 tsp salt.
Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear undisturbed for 7–8 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate and set aside; leave the rendered fat in the skillet.
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