Low FODMAP Chicken Roasted with Fennel, Carrots & Potatoes

This is a one-pan dinner that gets food on the table fast. Low FODMAP Chicken Roasted with Fennel, Carrots & Potatoes is the kind of dish you will be turning to once a week - for dinner and for its versatile leftovers. Chicken thighs and legs are dark meat, which stay moist and are our Low FODMAP chicken parts of choice. You could use one, or the other, or both. Do not substitute breasts, as they will dry out in the time it takes to roast the vegetables. This recipe begins with creating a marinade with Low FODMAP Garlic-Infused Olive Oil, lemon juice and Fody Low FODMAP Steak Spice Blend.

Steak blend on chicken? Yes! The combo of salt and pepper, coriander, dill, red pepper and spices works beautifully with this chicken dish. You do need a blender or food processor to create the marinade. Don’t be afraid of the fennel. It does have a slight anise (licorice) flavor that becomes very mild upon roasting. Note that “baby” carrots are those bagged peeled and trimmed tiny carrots that come ready to use. They aren’t actually baby carrots; they are mature carrots that are cut down to size. We always have a bag around because they also make the perfect crunchy snack. Did you know that carrots have no detectable FODMAP level? Snack away!

Preheat the oven to 375°F/190°C.

Place garlic-infused olive oil, lemon juice and 2 teaspoons Fody Low FODMAP Steak Spice Blend in a blender along with the leeks and scallions. Pulse on and off and blend until smooth.

Pat the chicken dry with paper towels and place in a large roasting pan. There should be room around the pieces. Scatter the fennel slices, potatoes and carrots around the chicken. Pour the marinade over all the chicken and vegetables, then season with an extra sprinkle of Fody Low FODMAP Steak Spice Blend.

Roast the chicken for 40 to 50 minutes, or until an instant-read thermometer registers 165°F/74°C. The roasting time will depend on the size of the chicken parts and what temperature they were when it went into the oven. Remove from the oven and allow the chicken to rest for at least 5 minutes before serving. Garnish with reserved fennel fronds, if desired. Store leftovers in airtight containers in the refrigerator for up to 4 days.