IBS Sano - Low FODMAP Recipes - Logo Background

Ingredients


For the roast chicken

1kg/2lb 2oz free-range or organic chicken

5 sprigs thyme

40g lactose free butter

For the boulangère potatoes

6 potatoes, peeled, sliced thinly

1 tbsp chives

salt and freshly ground black pepper

450ml/16fl oz low FODMAP chicken stock

For the salad

1 tsp Dijon mustard

1 tbsp white wine vinegar

3 tbsp olive oil

salt and freshly ground black pepper

2 Little Gem lettuces, leaves separated


Method


Preheat the oven to 180C/350F/Gas 4. For the roast chicken, rub the lactose free butter and thyme leaves onto the skin of the chicken.

For the boulangère potatoes, mix the potato and chives together in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to a large greased ovenproof dish and pour over the stock.

Transfer the dish to a rack in the lower part of the oven. Place the chicken directly onto the shelf above the potatoes so that any fat from the chicken drips onto the potatoes.

Roast for 1½-2 hours, or until the potatoes are tender and golden-brown and the chicken is cooked. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Once cooked, removed from the oven and set aside to rest for 10 minutes.

For the salad, whisk mustard, vinegar and olive oil together in a bowl until well combined. season, to taste, with salt and freshly ground black pepper.

Mix the Little Gem lettuce and salad dressing together in a bowl until well combined.

To serve, carve the chicken into thick slices and place some onto each of four serving plates. Spoon the boulangère potatoes and salad alongside.


Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe -Roast chicken with with boulangère potatoes
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Recipes Recipes