1 tbsp black peppercorns

2 lemons, juice only

good squeeze or two of maple syrup

6 large chicken thighs, bone in and skin on

sea salt, to taste

2-3 lemons

small handful fresh flatleaf parsley, leaves only


Preheat the oven at 200C/400F/Gas 6. Place the peppercorns into a pestle and mortar and grind until roughly crushed.

Add these to a large bowl together with the lemon juice, and maple syrup. Mix well.

Place the chicken thighs into a large roasting tin and pour the lemon and maple mixture over the chicken, leaving it to marinate for as long as possible.

Sprinkle with sea salt, to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky.

Meanwhile, cut the lemons into wedges ready to serve. When the chicken is ready, serve sprinkled with the parsley and lemon wedges.

Recipe adapted from: Good Food

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Recipes *We recommend the help  of a registered dietician Gluten Free and Low FODMAP Recipe - Sticky lemon chicken thighs