Simple rosemary & thyme chicken.
Low fodmap & gluten free recipe.
Are you looking for simple, no-hassle dinner idea?
Low fodmap recipe for rosemary & thyme chicken legs and thighs is coming your way…
Serves two or three.
– 6 chicken legs or thighs
– rapeseed oil (half a cup/cup)
– paprika (2 tablespoons)
– dried herbs (1 tablespoon)
– salt (2 teaspoons)
– pepper (1 teaspoon)
– fresh herbs: rosemary & thyme
Amount depends on your likings. I’ve added handful of each.
I know that warming rapeseed oil is not ideal, but I really like the taste of it. You can switch oil to coconut, but it will change chicken texture.
Warm the oven to 175°C /200°C. Sprinkle oven proof dish with rapeseed oil. Put chicken pieces into the dish and sprinkle them with spices. Gently pour more oil over them.
Cover dish with thin foil, perforate it using a knife. Bake chicken for around 30 minutes in 175°C/200°C. After that time, uncover, use a tablespoon to pour chickens’ own juice over meat pieces, add fresh herbs, cover with tin foil again and bake for further 30 minutes. Next, loose tin foil and (depending on your oven type) bake for further 15 /20 minutes until chicken skin get crispy.
Serve hot and enjoy!
PIN ME 🙂
Photos: Pexels, my own.
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