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.
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.
Notes
Nutrition per serving (1 thigh):
241.7 cal, 17 g fat, 114.5 g chol, 250 mg sodium, 2.2 g carb, 1.2 g fiber, 0 sugars, 19.6 g protein