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Low FODMAP Greek Lemon Chicken, Potatoes, and Carrots (Gluten-Free)

Prepared in: 15 min

Cooked in: 1 hour

Total Time: 1h 15min

Servings: 4

Calories: 562 kcal

Fat: 21g

Carbs: 51g

Proteins: 42g

This one-pan Greek-inspired dish is the ultimate comfort meal! Using simple ingredients like fresh lemon juice, olive oil, chicken stock, fresh herbs, and bone-in chicken, it’s easy to prepare and packed with flavor. Adding carrots brings a touch of sweetness and extra nutrition. This recipe is naturally gluten-free, dairy-free, and can be made low FODMAP by omitting garlic and using low-FODMAP stock or water.
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Ingredients

  • 1 ½ pounds russet potatoes, cut into 8 wedges
  • 1 pound carrots, peeled and cut into thick sticks
  • 2 pounds bone-in, skinless chicken thighs (about 6) or whole legs (about 4)
  • ¾ cup low FODMAP chicken stock or water
  • ½ cup fresh lemon juice
  • ⅓ cup olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon roughly chopped rosemary, oregano, or thyme (or a mix)
  • 1 tablespoon garlic-infused olive oil (optional, for added flavor)

Instructions

  1. Preheat the Oven:
    Preheat your oven to 375°F (190°C).
  2. Arrange the Vegetables and Chicken:
    Spread the potato wedges and carrot sticks evenly in a 9 x 13-inch baking dish, ensuring as many pieces as possible touch the bottom of the pan. Place the chicken thighs or legs on top, skin-side up.
  3. Prepare the Marinade:
    In a liquid measuring cup, whisk together the low FODMAP chicken stock, fresh lemon juice, olive oil, sea salt, chopped herbs, and garlic-infused olive oil (if using).
  4. Add the Marinade:
    Pour the marinade evenly over the chicken, potatoes, and carrots. If desired, tuck some herb sprigs between the potatoes and carrots for added aroma.
  5. Bake at 375°F:
    Transfer the baking dish to the oven and bake uncovered for 40 minutes. Midway through baking, rearrange any potatoes or carrots not submerged in the liquid to ensure even cooking.
  6. Crisp the Skin:
    Increase the oven temperature to 425°F (220°C). Return the pan to the oven and bake for an additional 15–20 minutes, or until the chicken skin is crispy, the potatoes and carrots are tender, and the liquid has reduced but remains saucy.
  7. Serve:
    Serve directly from the pan alongside a fresh green salad or sautéed spinach for a complete meal.

Tips & Low FODMAP-Friendly Notes

  • Low FODMAP Adjustments:
    • Use low FODMAP chicken stock (ensure no onion or garlic in the ingredients). If unavailable, water works as a substitute.
    • Garlic-infused olive oil is a FODMAP-friendly way to add garlic flavor without the digestive issues.
  • Vegetable Prep: Carrot sticks and potato wedges should be cut into similar sizes for even cooking.
  • Chicken Options: You can use a mix of thighs and drumsticks, but ensure the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.

Bon appétit

This Low FODMAP Greek Lemon Chicken, Potatoes, and Carrots is a comforting and satisfying dish with bright citrus-herb flavors. The recipe is as delicious as it is gut-friendly, ensuring everyone at the table can enjoy a hearty meal without worry. 🥘✨

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