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Heat oven to 220C/200C fan/gas 7. Pop the chicken, skin-side up, in a large roasting tin with the potatoes.  Drizzle over the olive oil, garlic oil and chicken stock, then season. Squeeze over the juice from the lemon and pop the empty halves in the tin.

Bake for 45-50 mins, adding the zucchini/courgettes and chilli 15 mins before the cooking time is up. Remove from the oven when the chicken is cooked through and golden, and the veg is tender. Stir through the basil leaves and serve.

Recipe from Good Food magazine

Low FODMAP Recipe

One-pan simple summer chicken


8 chicken thighs, skin on

800g potatoes, cut into chunks

1 tbsp garlic infused oil

2 tbsp olive oil

200ml chicken stock

1 lemon, halved

2 zucchini/courgettes, cut into thick batons

1 red chilli, deseeded and sliced

large handful basil leaves, torn

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