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Low FODMAPNo garlic or onionTooGut original

Low FODMAP Lemon Chicken & Crispy Potato Tray Bake

Golden chicken thighs, crisp baby potatoes and green beans with lemon and rosemary doing the flavour work instead of garlic and onion.

Prep15 mins
Cook35 mins
Serves4
DifficultyEasy
Start cooking ↓
Golden chicken thighs with crispy potatoes green beans and lemon
TooGut pickFlexible, practical, genuinely delicious.

A hot tray and cut-side-down potatoes create the crust. Add the beans late and keep the lemon bright.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

What you'll need

  • 900 gbaby potatoes, halved
  • 3 tbspgarlic-infused olive oil
  • 1200 gskin-on bone-in chicken thighs
  • 2 lemons
  • 1 tbspfresh rosemary, chopped
  • 300 ggreen beans, trimmed
  • 1 tbspDijon mustard
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Heat the tray

Heat the oven to 220°C with a large heavy tray inside.

Start the potatoes

Toss potatoes with infused oil and rosemary, place cut-side down and roast for 15 minutes.

Add the chicken

Turn potatoes, add seasoned chicken skin-side up and tuck lemon wedges around the tray. Roast for 20 minutes.

Add beans late

Add green beans and roast for another 8 to 12 minutes. Rest chicken, then finish with fresh lemon.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,260 kJ

Protein48 g

Carbohydrate41 g

Fibre6 g

Fat24 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Large roasting tray
  • ✓ Mixing bowl
  • ✓ Instant-read thermometer
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