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

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)

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

Ingredients

• 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

Directions

• 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