500g/1lb 2oz new potatoes, such as Charlotte

1-2 tbsp rapeseed or olive oil

salt and freshly ground black pepper

8 skinless and boneless chicken thighs (approximately 500g/1lb 2oz)

1 tsp smoked paprika

pinch ground cinnamon (optional)

handful fresh thyme sprigs or 1 tsp dried thyme

4 ripe tomatoes

1 tbsp garlic infused oil


Preheat the oven to 220C/425F/Gas 7. Halve or quarter the potatoes, depending on their size (to produce evenly sized chunks).

Place in a large non-stick roasting tin. Toss with two tablespoons of the oil and season to taste with salt and pepper, then put into the oven for 15 minutes.

Cut the chicken thighs in half, add the smoked paprika garlic infused oil and cinnamon, if using.

Scatter with half the thyme leaves, season with salt and pepper, stir through and set aside.

When the potatoes have had 15 minutes roasting, give them a stir, then nestle the chicken and tomatoes into the pan.

Scatter with the remaining thyme leaves, then season with salt and pepper.

Drizzle the remaining oil all over, and return to the oven to roast for 20 minutes more, stirring half-way, until the chicken is cooked through and the potatoes and tomatoes are turning golden brown and crisp at the edges

Scatter the dish with a handful roughly chopped parsley, and serve.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Roast Paprika chicken
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