Garlic Test – low FODMAP add back – Rosemary Lemon Chicken

I couldn’t wait for the full month to start adding things back, especially not garlic- I miss the flavor so much! So I decided that today would be my garlic test day. For tonight’s dinner I picked a favorite dish in my household, one that is otherwise completely low FODMAP friendly. It is one of my favorite low spoon dishes: it’s quick, easy, and only dirties up one dish.

Without further ado,
Rosemary Lemon Chicken, inspired by Vikalinka

Ingredients

• 1 lb baby yukon gold potatoes
• 1 lb chicken thighs
• 2 Lemons
• 3 Garlic cloves
• 1/2 teaspoon dried rosemary
• 3 tablespoons olive oil
• salt and pepper

Instructions

• Preheat the oven to 450 F
• Add chicken to the baking dish, skin side up. (I prefer a glass casserole dish, you want something with sides to hold liquid).
• Cut the potatoes into halves, then add to the baking dish, surrounding the chicken thighs.
• In a mortar, combine the rosemary, garlic cloves, a pinch of coarse salt, and 1 tablespoon of oil. Bash it together with a pestle until you have a paste. Add the rest of the olive oil (2 tablespoons) and the juice from the two lemons. Pour over the chicken and potatoes, making everything is covered.
• If you want extra lemony flavor, add the lemon halves to wherever you have space in the baking dish.
• Roast for 35-45 minutes until the chicken skin is golden brown. Halfway through the cooking time baste your chicken and potatoes with the liquid at the bottom of the pan.

Enjoy! A and I usually add a little salt before eating, but we’re salt fiends… either way, it’s delicious- and for minimal work!