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Low FODMAP and Gluten Free Recipe - Chicken with potato hash & poached egg


For the chicken

4 thyme sprigs, plus 1 tbsp picked thyme leaves

25g sea salt

zest 1 lemon

2 chicken legs

1 tarragon sprig

600ml olive oil

For the potato hash

400g potatoes, diced

50g streaky bacon, cut into lardons

50g spinach

½ small flat-leaf parsley, a handful reserved to serve

½ tbsp Sherry or vermouth vinegar

2 eggs


Mix the thyme leaves with the salt and lemon zest. Rub over the chicken legs, then chill for 1 hr. Heat oven to 140C/120C fan/gas 1.

Pat the chicken dry with kitchen paper. Place in a small roasting tin with the remaining chicken ingredients.

Bake in the oven for 2-2 1 / 2 hrs until tender, then remove from the oil and drain on a wire rack.

Reserve and strain the oil – this is great for roasting veg.

To make the hash, heat 1 tbsp of the infused oil in a heavy-bottomed frying pan.

Add the potatoes and cook for about 10 mins until they start to soften. Add the bacon and cook, stirring, until it’s crisping.

Cook for another 5 mins until the potatoes are cooked through.

Season, then add the spinach and parsley. Stir until the leaves have wilted. Add a splash of vinegar.

Poach the eggs in barely simmering water for 3 mins, then drain on kitchen paper.

Serve the chicken with the hash, eggs and a sprinkling of parsley.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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