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6 chicken thighs

4 tbsp chili paste

2 tsp smoked paprika

1 yellow pepper, deseeded and sliced

1 red pepper, deseeded and sliced

1 tbsp garlic infused oil

1 lemon, cut into wedges

400g tomatoes on the vine

350g new potatoes, halved if large

50g Kalamata olives, chopped

2 tbsp olive oil

green salad, to serve (optional)

Shaved Parmesan to serve (optional)


Heat oven to 190C/170C fan/gas 5. In a small bowl, mix the chili, paprika and garlic infused oil together.

Score deep lines all over the chicken, then rub in the chili mix. Season well and place in a roasting tin.

Squeeze the lemon wedges over, then place them in the tin with the peppers, tomatoes, potatoes and olives.

Season, drizzle over the oil and toss briefly to mix everything together.

Cook in the oven for 45 mins-1 hr until the chicken is cooked through and golden. Serve with salad, if you like.

Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe - Baked chili chicken
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