Low-FODMAP Sheet Pan Greek Lemon Chicken and Potatoes; Gluten-free, Dairy-free
February 10, 2023Printer Friendly Version
Low-FODMAP Greek Lemon Chicken and Potatoes.
Lemon, chicken and potatoes in a Greek inspired savory sauce.
A straightforward recipe that bakes up crisp and juicy in an hour.
My definition of (low-FODMAP) happiness!
This is about to be your newest favorite family meal. A low-FODMAP recipe for Greek Lemon Chicken and Potatoes. So delicious, hearty and satisfying.
I have always loved the flavor of Greek lemon potatoes, but the addition of tender, juicy chicken thighs with crisp skin just takes this meal over the top.
This low-FODMAP chicken dinner is my husband’s request every Sunday night. You don’t even have to worry about a side dish since they potatoes are already done. Perfect!
You may also love my:
- Low-FODMAP Greek Lamb Gyros
- Low-FODMAP Chicken Souvlaki
- Low-FODMAP Marinated Greek Lamb Chops with Salsa Verde
- Low-FODMAP Lemon Rice
- Low-FODMAP One Pot Chicken Thighs with Cilantro Lime Rice
- Low-FODMAP Greek Pastitsio
Or check out over 475 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
P.S. You should see my COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!! It’s the BEST!
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of serving)
Prep time: 15 minutes
Cook time: 45-55 minutes
Total time: 1 hour 10 minutes
Bake: 425F, then broil
Equipment: Large rimmed sheet pan
- 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
- Infused oils contain all the flavor but not the FODMAPs! See my low-FODMAP Top 11 tips for the reasons why!
- 1/2 cup low-FODMAP chicken broth
- Try my low-FODMAP Happy Soup for an easy option
- 6 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 2 lemons should be enough juice and zest for this recipe
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh rosemary, plus to taste
- 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
Printer Friendly Version
Want a 10% coupon? Just review this recipe & then email us at firstname.lastname@example.org letting us know which recipe you have reviewed. We will then send you a 10% coupon code (limit 1 per customer/email).
Good cooking technique, bad seasoning amounts
The chicken turns out perfectly cooked along with the potatoes! But this recipe calls for WAY too much salt and WAYYY too much lemon. I would suggest doing 1-2 tsp of salt and maybe 1/2 a tbsp of lemon juice. Maybe even less than that. Pairs great with broccoli or asparagus!
Thanks for the comment!
We wonder if you used Kosher salt, which the recipe calls for. This is a different potency than table salt, and could be why you felt it was salty. This large amount of meat and potatoes require a generous amount of salting, but we understand preferences vary. Our tasters also thought the lemon used was the perfect amount, but not very strong, again, we agree that everyone has their own taste. Have a great day!
I came back to this page after making this recipe for my son’s weekend home from college 2 weeks ago. I am making it again because my husband requested it. Had to comment- we would strongly disagree with the last reviewer. In fact, I am adding a bit more lemon this time to enhance it even more. I used my home made chicken broth (commercial broths ARE too salty) and added more salt at the end like you said. Thanks for the great recipe- would not change a thing!
Thanks for the comment Paula, and for taking the time. We appreciate your point about chicken broth, and also think using fresh lemon makes all the difference. Hope you stay in touch with us! Have a great day!!
Easy and Good
Used boneless skinless thighs and adjusted cook time, came out perfect.
Deglazed with a small amount of white wine mid way through cooking.
Thank you so much! We love hearing about modifications that are successful. Hope to hear from you again.😊