Prep Time: 2 hours
Cook Time: 40 minutes
Makes 4 servings
Fody's Italian Marinated Low FODMAP Chicken Thighs with Crispy Potato Wedges
Description of Fody's Italian Marinated Low FODMAP Chicken Thighs with Crispy Potato Wedges
Looking for the perfect low FODMAP chicken recipe? These juicy chicken thighs, made with low FODMAP marinade, and paired with a side of crispy potato wedges, are designed to satisfy your cravings in a healthy way! Make these in a cast-iron skillet if you've got one, or opt for an outdoor grill or baking sheet instead.
Fody's Italian Marinated Low FODMAP Chicken Thighs with Crispy Potato Wedges Ingredients
- Italian Marinated Chicken Thighs
- 2 Tbs. Fody Low FODMAP Ketchup
- 3 Tbs. balsamic vinegar
- ¼ c. Fody Garlic-Infused Low FODMAP Olive Oil
- 2 Tbs. dried oregano
- 1 tsp. salt
- 1 ¼ pound boneless, skinless chicken thighs
- Crispy Potato Wedges
- 1 pound Yukon gold potatoes, scrubbed
- 3 Tbs. Fody-Garlic Infused Low FODMAP Olive Oil
- 1-2 cups prepared Fody Vegetarian Soup Base
- Salt, to taste
Directions Fody's Italian Marinated Low FODMAP Chicken Thighs with Crispy Potato Wedges
Marinated Chicken Thighs Directions
Whisk together Fody's low FODMAP ketchup, balsamic vinegar, garlic-infused olive oil, dried oregano, and salt.
Add the chicken thighs to the low FODMAP marinade, and let sit in the refrigerator for at least 2 hours, up to overnight.
When ready to cook, preheat grill. Shake excess low FODMAP marinade from the chicken thighs and grill over medium heat until cooked through.
Crispy Oven Wedges Directions
Preheat oven to 400 and line a rimmed baking sheet with parchment paper.
Cut the potatoes into wedges, about 8 per potato, and place in a bowl.
Drizzle with the garlic-infused low FODMAP olive oil and toss to totally coat.
Place in an even layer on the prepared baking sheet and pour the vegetarian soup base over the top, making sure the potatoes are covered at least halfway up.
Cover with foil and roast at 400 for 20 minutes. Remove foil and roast another 25-30 minutes until golden brown and crispy, turning once between.
Enjoy right away!
About the Chef
Kendra Peterson is the Chef and Owner of Drizzle Kitchen Private Chef Services. She is also the author of an allergy adaptable cookbook, Drizzle Kitchen Favorites: Happy Foods for Every Body and Every Allergy as well as Food Allergy Culinary Expert.
With a background in food science and nutrition, Chef Kendra and her team strive to create delicious, allergen-free recipes, that are safe for all their clients regardless of allergy or nutrition needs. You can find more recipes at drizzlekitchen.com.
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