Nickel Allergy Friendly Rosemary-Garlic Roast Chicken Thighs

Total time1 hr 25 min

Prep time15 min

Cook time40 min

Nickel Allergy Friendly Rosemary-Garlic Roast Chicken Thighs

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Ingredients

4 servings

4 to 6 bone-in, skin-on chicken thighs (about 2.5 lb total)
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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.

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