WORDS OF WISDOM FROM THE CHEF(S)
I tied this recipe becaues it is low-FODMAP, but I keep making it because it's easy and delicious!
Ingredients
- 8 chicken thighs, bone-in, skin on
- 1 1/2 lb potatoes (and/or sweet potatoes, carrots, parsnips, etc.)
- 2 Tbs garlic-infused olive oil
- 2 Tbs lemon juice
- 1 tsp dried thyme (or 2 Tbs fresh thyme)
- 1 Tbs PLUS 1 tsp smoked paprika
- Salt & pepper
Equipment
- Large mixing bowl
- Baking sheet or large pan (like lasagna)
- Parchment paper
- Meat thermometer
Instructions
- Preheat oven to 375°F.
- Cut all the veggies into smallish chunks so they cook more quicly & evenly. Trim any excess fat off the chicken thighs.
- In large bowl, mix together the oil and spices. add the veggies and mix. Add chicken and toss everything together until evenly coated.
- Line baking sheet with parchment paper. Transfer chicken onto parchment lined pan. Add the veggies, filling in the gaps around the pan.
- Cook for 45-60 minutes until thermometer confirms that the chicken is cooked through.
In Process...
Family Lore
Why care about a low FODMAP diet? IYKYK (If you don't know... feel free to ask Kathleen. Or Barnabas.)
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