Ingredients


8 chicken thighs, skin on

500g new potatoes, halved

4 medium tomatoes, halved

large pinch caster sugar

6 thyme sprigs, leaves stripped from 4

olive oil, to drizzle













Method


Heat oven to 200C/180C fan/gas 6. Sit the chicken in a roasting tin, skin-side up, and surround with the potatoes and halved tomatoes, cut-side up.

Scatter the tomatoes with a light sprinkling of sugar (this helps to bring out their natural sweetness). Scatter the thyme leaves and sprigs over the tin, season and drizzle with oil.

Roast for 45 mins until the chicken and potatoes are cooked through with crisp, golden skin.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Chicken bake with new potatoes
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