Managing GERD often means navigating a tricky balance of enjoying a variety of foods while avoiding triggers. For many, garlic can be a big no-no, but fear not! This Rosemary Chicken recipe offers a delicious compromise, using just a hint of garlic in it’s seasoning blend for that well-rounded flavor without the fiery consequences.
And if you are starting to add foods back into your diet, this one’s a great dish to try. If you are afraid of introducing foods back in, I can help guide you. Schedule your FREE 15-min consult and don’t forget to sign up for my newsletter for my Essential Shopping Guide.
Now back to my Rosemary Chicken. It’s got all the good flavor, and it’s perfectly moist. I choose to use chicken thighs. Remove as much skin as possible before preparing. But if you prefer white meat, be sure to brine the skinless breasts first for at least two hours, then rinse before starting this recipe.
Pro tip: For a homemade garlic-herb blend, mix dried garlic with an Italian or Herbs de Provence seasoning.
This recipe offers a Mediterranean-inspired twist, perfect for those craving something different. The searing step ensures a beautiful golden color, while baking with herbs and broth keeps the chicken moist and flavorful. So, if you’re looking to jazz up your GERD-friendly menu, give this Rosemary Chicken a try!
Flavorful Rosemary Chicken for GERD-friendly Dining
Ingredients
- 1 pound chicken thighs 4 chicken thighs
- 1/4 tsp salt
- 1 tbsp olive oil
- 3 tbsp butter (melted) I used Miyokos vegan butter
- 1 tsp garlic-herb seasoning blend Be sure it doesn't contain pepper or onion
- 2 tsp Sumac The red Sumac dried seasoning blend has a lemony flavor. You can also use lemon zest.
- 2 tbsp fresh Rosemary finely chopped
- 1/4 cup water
- 1 tbsp Zaatar
- 1 tbsp fresh Parsley finely chopped
Instructions
- Preheat the oven to 400ºF. Season the thighs with salt on both sides.
- Heat oil in a large pan over medium-high heat. Add the chicken thighs and cook for 3-4 minutes each side until golden.
- Transfer the chicken to a baking dish.
- In a small bowl, combine butter, garlic-herb blend, Sumac, rosemary, water, and Zaata. Pour this mixture over the chicken.
- Bake for 25 minutes until chicken is cooked throughout (165ºF on thermometer).
- Use a baster to spread juices over the chicken. Sprinkle parsley on top before serving.
2 Responses
Im going to try this with thighs. It says thighs then instructions say salt chicken breast?
Thanks for the correction. Will adjust. Thighs are more flavorful anyways but you can always substitute for chicken breast.