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Flavorful Rosemary Chicken for GERD-friendly Dining

This recipe has just the right balance of flavor and is perfectly moist to perfection. Just a hint of garlic amongst a blend of herbs keeps it tantalizing to the tongue without the threat of painful acid reflux.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Brunch or Lunch, Entree
Servings 4
Calories 356 kcal

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.