Eosinophilic Esophagitis Friendly Rosemary-Garlic Roast Chicken Thighs
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 to 6 bone-in, skin-on chicken thighs (about 2.5 lb total)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp fine sea salt
- 1 tbsp apple cider vinegar
For serving
- 1 lemon, cut into wedges (optional)
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, turmeric, ginger, salt, and apple cider vinegar. Stir until a cohesive paste forms.
- 2
Pat the chicken thighs thoroughly dry with paper towels. Using your fingers, gently loosen the skin from the meat on each thigh without tearing it. Rub about half the paste directly onto the meat under the skin, then spread the remaining paste evenly over the skin and underside of each thigh.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!