Low Fiber Peach Glazed Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tbsp olive oil
- ½ tsp salt
For the glaze
- 2 large ripe peaches, peeled, pitted, and roughly chopped (about 1 ½ cups)
Ingredient noteLow residue diets limit raw fruit and fruit skins because they add fiber. The peach here is peeled and soft, so it is likely low residue. If you prefer to always avoid peach, please tap it and change its rating to Red.
- 2 tbsp honey
- 1 tsp fresh ginger, finely grated
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of fresh fresh ginger is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 1 tbsp low-sodium soy sauce
- ¼ tsp sweet paprika
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)Ingredient note
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.
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken thighs thoroughly dry with paper towels and season all over with the salt.
- 2
Heat the 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 6–7 minutes, until the skin is deep golden and releases easily from the pan.
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