Ingredients


2 large potatoes, peeled and cut into wedges

1 tsp olive oil

½ tsp dried chili flakes

2 skinless chicken breasts

6 slices thinly cut bacon

1 tbsp smoked paprika

1 tbsp garlic infused oil

few thyme sprigs, leaves stripped, half tsp dried thyme












Method


Heat oven to 220C/fan 200C/gas 7.

Place the potatoes on a baking tray, then toss with the oil, chili flakes and seasoning.

Roast for 10 mins, then remove and reduce the oven to 200C/fan 180C/gas 6.

Sprinkle the smoked paprika and garlic infused oil over the chicken and rub in to ensure it is even.

Wrap the chicken in thinly sliced bacon

Lift onto the baking tray next to the wedges, scatter the wedges with thyme leaves, then roast for 20 mins more, turning the chicken and wedges halfway until golden.


Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Bacon Wrapped Chicken with chili wedges
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