Low FODMAP Italian Lemon Chicken Bake

9/25/2017

There's something so appealing to me about a meal you throw on a sheet pan and leave in the oven to cook. It's easy, and I'm lazy, yes, but it also fills the house with the smell of a home cooked meal that soothes the soul - particularly at the change of the seasons - and gives you the warm fuzzies.

But we're here for the food, not the pleasantries.

For some reason, I've always been more comfortable cooking chicken breasts over other cuts. After years, it kind of becomes a habit - it is the leanest cut after all. But there's a certain bland texture about chicken breasts that no amount of marinading seems to tame. That's why I was willing to be brave enough to branch out, and found myself pleasantly surprised with the especially flavorful, juicy dinner that resulted in choosing chicken thighs instead. The skin and bone in particular add such a savory, comforting depth of flavor that can often lack in Low FODMAP cooking.

Low FODMAP Italian Lemon Chicken Bake

Serves 3

6 bone-in, skin-on chicken thighs
3 large potatoes, cubed
Juice of one lemon
3 tbs garlic infused oil
2 tbs extra virgin olive oil
1 tsp Italian seasoning*
1 tsp red pepper flakes
1 tsp dried thyme leaves
1 tsp kosher salt
1/2 tsp freshly ground black pepper

*Make sure to check ingredients when buying spice mixes to ensure there is no garlic and/or onion present

Per serve: Calories 413, Fat 31g, Sodium 775mg, Carbs 3g, Sugars 1g, Fiber 1g, Protein 30g

Preheat oven to 400f.

Start by mixing the lemon juice, oils, italian seasoning, thyme, red pepper flakes, salt, and pepper in a measuring cup with a spout.