Garlic lemon chicken and root vegetables (low FODMAP)
10 minutes prep • 60 minutes cook • Gluten-free • Dairy-free • Low FODMAP • Serves 4 - 6 • This one-dish dinner is perfect for guests because it cooks in the oven so you can socialize. Serve as is or with our make-ahead roasted tomatillo and pineapple salsa.
INGREDIENTS:
4 chicken breasts or 4 - 6 chicken thighs – skin-on / bone-in (if the chicken breasts are very large, cut them in half before cooking)
2 cups carrots chopped into 1” segments
1 pound baby new potatoes (white or red, cut into bite-size pieces)
1/2 cup fresh-squeezed lemon juice
1/2 cup garlic-infused olive oil
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon dry oregano
4 Roma tomatoes (cut in wedges) or 2 cups cherry tomatoes
1/2 cup chives or green onions (green part only) chopped
DIRECTIONS:
Preheat oven to 400 degrees F.
In the bottom of a roasting pan or baking dish, place the chopped carrots and potatoes.
Lay the chicken over the carrots and potatoes, skin side up.
Sprinkle the paprika, chili powder, and oregano over the chicken.
Salt and pepper the chicken.
Combine the garlic-infused olive oil and lemon juice and pour it over the chicken and vegetables.
Put the pan in your preheated oven—no cover needed.
Bake for 30 minutes.
Spoon the juice from the roasting pan generously over the chicken. Add that tomatoes and chives or green onions and return the pan to the oven.
Bake for another 30 minutes.
Remove from oven and check the chicken temp (it should be 165 degrees F) or cut into the thickest part of one of the pieces of chicken to be sure it’s cooked. If the juice runs clear it is cooked. If it’s pink then cook it for another 5 minutes.
Once cooked, remove from the oven and let it rest for 5 - 10 minutes before serving. Serve the vegetables with the chicken and tomatoes over the top and spoon the pan juice generously over the top of all.
Serve as is or with our roasted tomatillo and pineapple salsa.
Enjoy!
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