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
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
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