750g small new potatoes, such as Charlottes, halved

1 tbsp garlic infused oil

1 tbsp olive oil

2 tbsp maple syrup

1 heaped tbsp wholegrain mustard

1 large red pepper, deseeded and cut into chunky pieces

2 large zucchini/courgettes, halved lengthways and very thickly sliced

few sprigs fresh thyme

4 large chicken legs portions


Heat oven to 200C/fan 180C/gas 6. Mix the potatoes, with half the oil in a large roasting tin with seasoning to taste. Roast for 15 mins.

Meanwhile mix the maple syrup, garlic oil, mustard, olive oil and seasoning to taste.

Toss the pepper, zucchini/courgettes and thyme with the potatoes, then arrange the chicken portions on top and brush liberally with the maple syrup mixture.

Roast for 45 mins to 1 hr until the chicken is golden and sticky and the vegetables are tender.

Serve with spinach or green beans. .

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe -  Maple roast chicken with potatoes & thyme
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