Rosemary Chicken and Potato Traybake (Low-FODMAP)

Name: Rosemary Chicken and Potato Traybake (Low-FODMAP)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: North American
Ingredients: 800 g boneless skinless chicken thighs; 3¼ medium potatoes (Yukon Gold or red), quartered; 4 medium carrots, chunks; 250 g green beans; 2 tbsp garlic-infused olive oil; 1¾ tsp dried rosemary; 1¼ tbsp lemon juice; ¾ tsp salt; ½ tsp black pepper

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Chicken thighs, potatoes, carrots and green beans roasted with rosemary, lemon and garlic-infused oil. One tray, no fuss, all low-FODMAP.

472calories

44 gprotein
39 gcarbs
16 gfat
7 gfibre

per serving

Prep: 10 min
Cook: 40 min
Serves: 4
Cost: $3.66/serving

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Servings

Fit to my macros

g protein per serving

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Method

Preheat the oven to 220°C (425°F) with a rack in the centre. Line a large rimmed baking sheet with parchment.
Quarter the potatoes and cut the carrots into chunks. Toss with half the garlic-infused oil and half the salt and spread out on the tray.
Roast the potatoes and carrots for 15 minutes.
Rub the chicken thighs with the rest of the oil, the rosemary, the remaining salt and the pepper. Stir the vegetables and nestle the chicken among them.
Roast for 20 minutes, until the chicken is golden on top.
Add the trimmed green beans and roast 8 minutes more, until the potatoes are golden and the chicken reaches 74°C (165°F) inside.
Squeeze the lemon juice over the tray and serve.