Low FODMAP | Recipe

Ingredients : 

• Baking spray, for pan
• 2 lbs. Yukon Gold potatoes, cut into chunks
• 1 tablespoon dried oregano
• 1 teaspoon dried rosemary
• A dash of paprika
• 2 teaspoons Kosher salt, plus additional for sprinkling
• 1 teaspoon freshly ground black pepper, plus to taste
• 4 pounds bone-in, skin-on chicken thighs (About 8)
• 2 tablespoons garlic infused oil (see below note about infused oils)
• 2 tablespoons onion or shallot infused oil
• 1/2 cup low-FODMAP chicken broth
• 6 tablespoons freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh rosemary, plus to taste

Instructions : 

• Preheat the oven to 425 F and spray your sheet pan with baking spray
• Place chicken and cut up potatoes in a large bowl and add your lemon juice, lemon zest, garlic and onion infused oils, dried oregano, rosemary, paprika, salt and pepper.  Toss to coat
• Lay chicken thighs skin-side up on the prepared pan, with the potatoes around the chicken
• Drizzle with your low-FODMAP chicken broth and the remaining marinade
• Place in your preheated oven for 20 minutes
• Remove from oven and flip potatoes, baste the chicken pieces, then sprinkle everything generously with salt, if desired
• Return to oven and continue baking until chicken is cooked through, about 25 minutes more.  Chicken is done when the internal temperature is 165F
• Remove the pan when chicken is done, and increase oven temperature to broil.  Replace the pan for 2-3 minutes to crisp the chicken, if desired
• Place chicken on a platter, leaving the potatoes on the pan
• Flip the remaining potatoes, then reposition the pan under your broiler for an additional 3-5 minutes, or until potatoes are crisp and browned
• Transfer the cooked potatoes to the platter with chicken
• Pour your pan juices over everything on the platter and garnish with the fresh herbs
• Serve immediately