Low FODMAP Maple Mustard Chicken with Rosemary

Step 1

Preheat the oven for 375°F/190°C and lightly grease a large, rimmed baking dish.

Step 2

Add the potatoes and carrots to a large pot and cover with salted water. Bring to a boil and cook for 10 minutes. Then drain the water and add to your prepped baking dish and set aside.

Step 3

While the potatoes & carrots are boiling begin on the chicken. Use a small knife to prick about 3 or 4 gashes in the skin of the chicken. This will help render the fat of the chicken while cooking and make the skin crispier. Sprinkle the thighs with salt and pepper.

Step 4

Place the thighs, skin side down on a large, cold non-stick skillet. Turn the heat up to a medium high and cook for about 4-5 minutes or until the skin is nice and golden. Flip, and cook the other side about 3-4 minutes.

Step 5

While the thighs are cooking on the stove top prep the maple mustard glaze: in a small bowl mix together the mustards, maple, lemon juice, olive oil and rosemary. Taste and season with a little more salt and pepper if you see fit.

Step 6

When both sides of the chicken is browned transfer to the prepped baking dish and lay out the chicken on top of the carrots and potatoes, skin side up.

Step 7

Spread a spoonful of the maple mustard mixture on top of each chicken thigh. Spread it around to cover the thighs as much as possible. Add a couple extra sprigs of rosemary if you wish and then place your dish in the oven. Bake for an additional 25-30 minutes or until cooked through: an internal temp of 165°F/75°C.

Step 8

Remove from the oven and let cook a few minutes before serving.