Low-FODMAP Sheet Pan Greek Lemon Chicken and Potatoes; Gluten-free, Dairy-free

Printer 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:

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!

the low-fodmap IBS solution

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)

Serves: 6

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
  • 1/2 cup low-FODMAP chicken broth
  • 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
Comments Rating 4.33 (3 reviews)

Comment/Review Below

Want a 10% coupon? Just review this recipe & then email us at info@rachelpaulsfood.com letting us know which recipe you have reviewed. We will then send you a 10% coupon code (limit 1 per customer/email).


  1. Anonymous February 26, 2023
    • Rachel Pauls Food February 27, 2023
  2. Paula S February 27, 2023
    • Rachel Pauls Food February 28, 2023
  3. Anonymous March 15, 2023
    • Rachel Pauls Food March 15, 2023

Leave a Reply