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Anti-inflammatory turmeric chicken thighs

Anti-Inflammatory Chicken Thighs

These crispy baked chicken thighs are a cozy and satisfying meal, perfect for anyone looking for a gut-friendly, anti-inflammatory option without compromising on taste.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6-8 pieces Bone-in, skin-on chicken thighs Choose thighs that are similar in size for even cooking.
  • 2 tablespoons Olive oil or avocado oil Just enough to lightly coat.
  • to taste Sea salt
  • to taste Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Smoked paprika or sweet paprika Choose based on preference.
  • 1 teaspoon Turmeric A little goes a long way.
  • 1/2 teaspoon Ground ginger (optional) Adds a nice flavor, but is optional.
  • to taste Lemon zest or a squeeze of lemon at the end

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs very dry with paper towels.
  3. Rub a little oil all over the chicken, then season generously on all sides, getting some seasoning under the skin if possible.
Cooking
  1. Place the chicken thighs skin-side up on a baking sheet. A wire rack helps, but it’s not necessary.
  2. Bake the chicken until the skin is crisp and the thickest part is cooked through, approximately 30-40 minutes. Begin checking for doneness around the 30-minute mark.
  3. Let the chicken rest for 5 to 10 minutes, then finish with a squeeze of lemon.

Notes

To maintain crispiness, ensure the skin is thoroughly dried and avoid overcrowding the pan. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 400°F (204°C) for about 10 to 15 minutes for best texture.