Low-FODMAP Sheet Pan Greek Lemon Chicken and Potatoes
- Category : Low FODMAP, Main Dishes
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
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