8 chicken thighs, skin on
800g potatoes, cut into chunks
1 tbsp garlic infused oil
2 tbsp olive oil
200ml low FODMAP chicken stock
1 lemon, halved
2 zucchini, cut into thick batons
1 red chili, deseeded and sliced
large handful basil leaves, torn
Heat oven to 220C/200C fan/gas 7. Pop the chicken, skin-side up, in a large roasting tin with the potatoes.
Drizzle over the olive oil, garlic infused oil and chicken stock, then season.
Squeeze over the juice from the lemon and pop the empty halves in the tin.
Bake for 45-50 mins, adding the zucchini and chili 15 mins before the cooking time is up.
Remove from the oven when the chicken is cooked through and golden, and the vegetable are tender.
Stir through the basil leaves and serve.
Recipe adapted from: Good Food