Low FODMAP Recipe - Lemon & oregano chicken traybake -  Gluten free recipe
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500g new potatoes, thinly sliced

2 tbsp olive oil

6-8 chicken thighs, skin on

100g bacon lardons

1 lemon, sliced into wedges

5 oregano sprigs

100ml white wine (see tip below)

200ml chicken stock


Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin, drizzle with 1 tbsp of the oil, season well and toss to coat. Roast for 20 mins until starting to crisp.

Season the chicken thighs and add to the roasting tin along with the  bacon lardons, lemon wedges and oregano.

Drizzle with the remaining oil, then return to the oven for 20 mins.

Pour over the wine and stock, and roast for a final 20 mins until the chicken is golden and cooked through.

Recipe adapted from: Good Food

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