Low-FODMAP Cranberry Orange Chicken Recipe; Gluten-free, Dairy-free

Beautiful, delicious and good for you, this low-FODMAP Cranberry Orange Chicken is perfect for the holidays, or any night of the week.  It is an easy and versatile recipe for the whole family. Only one pan needed!

Enjoy this low-FODMAP Cranberry Orange Chicken recipe with:

You may also love my low-FODMAP Cranberry Sauce recipe too.

Check out my blog for more ideas… we have over 300 more low-FODMAP recipes!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Cranberry Orange Chicken; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Note: For fresh cranberries, one low-FODMAP serving size is 130 g.  This is approximately 1 cup (not a problem for this recipe at all).  Be aware if you substitute dried cranberries, you may need to adjust the servings (one serving for dried cranberries is 15 g). Also, you may substitute frozen cranberries for fresh ones, just defrost first (check ingredients to ensure only cranberries and no high-FODMAP additives).

Serves 4

Prep Time: 10 mins plus 1 hour or overnight for marinating

Bake Time: 30 mins

Total Time: 40 mins plus marinating

Bake 375 F

Ingredients

For low-FODMAP Cranberry Orange Chicken

  • 4-5 bone-in chicken thighs and/or breasts, skin-on (about 4-5 ounces each)
  • 1/2 cup fresh cranberries
  • 1 tablespoon light corn syrup or maple syrup
  • 1 tablespoon garlic infused olive oil
  • Vegetable shortening or cooking spray, for greasing

For low-FODMAP Cranberry Orange Marinade:

  • 1/4 cup fresh cranberries
  • 2 tablespoons olive oil
  • 5 tablespoons light corn syrup or maple syrup
    • depending on how tart your cranberries are; add more or less to taste
  • 2 tablespoons balsamic vinegar (check to ensure gluten-free, if necessary)
  • Juice of one fresh orange (about ½ cup)
  • Zest of one orange
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

For garnish (optional)

  • Orange zest and fresh cranberries

Directions

  • Place all low-FODMAP marinade ingredients in a food processor or blender and blend until you have a smooth mixture
  • Lay chicken in a large freezer bag, container or deep dish pan and cover with marinade
  • Refrigerate for 1 hour or overnight
  • After marinating, preheat oven to 375F
  • Place chicken in a lightly greased roasting pan
  • Pour marinade over the chicken and add the remaining 1/2 cup of cranberries, spreading them evenly around the pan
  • Bake for 25 minutes, uncovered until juices run clear
  • Mix the one tablespoon of light corn syrup or maple syrup with one tablespoon of garlic infused oil
  • Remove chicken from oven and brush oil mixture over the chicken
  • Turn on the broiler and replace chicken
  • Broil for 2-3 minutes, or until the skin on the chicken is crispy
    • Watch closely so it doesn’t burn
  • Garnish with additional pinch of fresh orange zest and a few fresh cranberries

So beautiful and tasty!

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2 Comments

  1. Cynthia November 3, 2019
    • Rachel Pauls Food November 3, 2019

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