Heat oven to 220C/fan 200C/gas 7. Place the potatoes on a baking tray, then toss with the oil, chilli flakes and seasoning. Roast for 10 mins, then remove and reduce the oven to 200C/fan 180C/gas 6.

Lay half the chorizo slices over each chicken breast, overlapping so the chicken is covered, then tuck the edges underneath to secure. Lift onto the baking tray next to the wedges, scatter the wedges with thyme leaves, then roast for 20 mins more, turning the chicken and wedges halfway until golden.

Recipe from Good Food magazine

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2 large potatoes, peeled and cut into wedges

1 tsp olive oil

½ tsp dried chilli flakes

thin slices chorizo

2 skinless chicken breasts

few thyme sprigs, leaves stripped, half tsp dried thyme

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Low FODMAP Recipe

Chorizo chicken with chilli wedges