1kg floury potatoes, peeled and cut into 3-4cm cubes

olive oil

2 sprigs rosemary, chopped

6 chicken thighs

1 tsp garlic infused oil

1 tsp paprika

a good pinch chili flakes (optional)

To serve

green beans, pumpkin or zucchini


Heat the oven to 200C/fan 180C/gas 6. Boil the potatoes until just becoming tender, about 5-6 minutes, then drain really well. toss with 1 tbsp olive oil and some salt flakes, tip onto a shallow baking tray and cook for 45 minutes until crisp and golden, turning once during cooking. toss with half the rosemary for the last 5 minutes of roasting.

In a bag suitable for food, place the remaining rosemary, paprika, and chili.  Add the chicken thigh and shake until each piece is evenly coated.

Heat a pan and fry the chicken in 2 tbsp olive oil in a wide, shallow pan until golden brown all over.

Roast for another 20-25 minutes or until the chicken is completely cooked through.

Serve with the potatoes and suggested vegetables, if you like.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Spicy chicken calabrese with olive oil mash
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