Name: Low FODMAP Lemon Roasted Chicken Thighs
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 people
Ingredients: 4 bone-in chicken thighs; 1/8 cup white wine; 3 tsp. garlic oil; 1 tsp. Low FODMAP Certified Spice Mix (BBQ Seasoning Rub); 2 medium lemons, cut into thin slices; 1/4 cup fresh parsley, for serving; 4 medium potatoes, cut into thin fries; 1 tsp. Kosher salt

Enjoy these perfectly roasted Low FODMAP Lemon Roasted Chicken Thighs as the main course of the dinner!

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Low FODMAP Lemon Roasted Chicken Thighs

These hot, crispy and juicy chicken thighs are incredibly delicious. These thighs, when served with a drizzle of lemon juice, taste great! Serve these with crispy baked potato fries and some fresh parsley leaves.

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: dinner

Cuisine: Mediterranean

Keyword: garlic free recipe, no onion no garlic recipe, onion free recipe

Servings: 4 people

Calories: 255kcal

Ingredients

4 bone-in chicken thighs
1/8 cup white wine
3 tsp. garlic oil
1 tsp. Low FODMAP Certified Spice Mix (BBQ Seasoning Rub)
2 medium lemons, cut into thin slices
1/4 cup fresh parsley, for serving
4 medium potatoes, cut into thin fries
1 tsp. Kosher salt

Instructions

Preheat the oven to 450 degrees F. Pat dry the chicken using paper towels and add BBQ rub. Marinate the chicken for at least 10 minutes, if desired. Cut one lemon into thin slices and remove seeds.
Heat a teaspoon of garlic oil in an oven-safe skillet. Place the chicken into the skillet with the skin side down. Set the burner to medium heat and let the chicken brown for at least 10 minutes.
Place the slices of lemon on each of the chicken thighs and remaining slices into the skillet.
Now, place the skillet into the preheated oven and bake for at least 5-6 minutes until the internal temperature of the chicken reaches 165 degrees. Remove the skillet from the oven.
Remove the chicken from the skillet and also remove any browned lemon slices from the bottom of the skillet.
Place the skillet back to the stove over medium heat. Add wine and let it reduce to half. Then pour in the broth and let it simmer until thickened. Squeeze the remaining lemon into the sauce and adjust the taste with more seasonings, if desired. Then return the chicken into the skillet to warm.
Serve with baked potato fries and fresh parsley. Enjoy!

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