Low FODMAP food doesn’t have to be bland. This meal is a great example of flavourful, vibrant cooking to suit your diet. Simple and easy to make, this meal is convenient for a busy lifestyle as it only uses one dish and will not require too much washing up, always a bonus! FODMAP is an acronym for a collection of complex molecules found in foods and poorly absorbed by the small intestine.
Picking up some bone broth will add extra flavour and goodness to your meals. These broths can be used in several different ways and make a great nutritious cupboard staple.
This is a delicious and wholesome meal reminiscent of Italian cuisine. An adventurous alternative to a roast dinner, this meal is ideal for any dinner party or family meal and is great accompanied by a crisp bottle of white wine. Combining the fruity flavours of tomato with fragrant rosemary will fill your home with a delicious scent as it bakes in the oven. It is best to cut the potatoes into even pieces so that they cook evenly and begin to crisp around the edges. We have chosen chicken legs and thighs for this meal as they are more juicy and flavourful than breast meat, but they can be replaced with breast if you choose.
Ingredients
1 tbs garlic infused olive oil
6 small (approx. 600g) chicken legs
6 (approx 1.5kg) chicken thigh cutlets
1kg baby potatoes, halved
2 ripe tomatoes, chopped finely
95g kalamata olives
2 sprigs fresh rosemary leaves
125ml dry white wine
Sea salt flakes
Freshly ground black pepper
Method Notes
Step 1
Preheat the oven to 200°C. Heat the oil in a large ovenproof, flameproof baking dish over a medium heat. Add the chicken legs and cook, turning when required, for 5 minutes or until browned on all sides. Transfer to a plate or dish, and cover with foil to maintain warmth. Repeat process with the chicken thigh cutlets.
Step 2
Add the potatoes to the dish and cook for 5 minutes, turning occasionally until golden all over. Remove from heat. Add the chicken to the dish and top with the tomatoes, olives and garlic. Season with rosemary. Pour over the wine, and dash with salt and pepper. Shake, stir or turn to ensure that the mixture is evenly spread and seasoned.
Step 3
Oven bake for 45 minutes or until the chicken is tender and cooked through and the potatoes are soft throughout. Test by cutting with a sharp knife, which should cut through easily. The tomatoes should have begun to crisp and the olives will have wrinkled. Serve immediately whilst piping hot throughout.
If you think you may have a food intolerance or allergy be sure to check out YorkTest, food intolerance test experts.
