8 plump chicken thighs, skin on

2 lemons

2 tbsp olive oil

750g new potatoes

2 tsp cinnamon

2 tsp cumin


Heat oven to 220C/fan 200/gas 7. Wipe the chicken thighs with kitchen paper.

Finely grate the zest from 1 lemon and squeeze the juice from both.

Mix in a shallow dish with the cinnamon, 1 tbsp of the oil, and some salt and pepper.

Slash the skin of each chicken thigh three times, then turn in the marinade.

The chicken pieces can be cooked immediately or left in the fridge for up to a day.

Cut the potatoes into wedges and spread over a roasting tin. Toss in the remaining oil and sprinkle with cumin.

Set a rack on top and arrange the chicken pieces on the rack.

Bake for 30-40 mins, until the chicken is well browned and the potatoes tender. Serve with a simple green salad.

Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Lemon & cinnamon chicken
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How to make garlic  infused oil - click here