BiteSaavy
BiteSaavy recipe

Low FODMAP Herb-Roasted Chicken with Carrot Puree

Tender herb-roasted chicken served with smooth carrot puree and sautéed green beans. A simple, low FODMAP dinner option.

Low Fodmap 15 min prep 35 min cook Serves 4 Low Fodmap
Low FODMAP Herb-Roasted Chicken with Carrot Puree

Ingredients

  • chicken thighs, bone-in, skin on
    600 g 1.3 lb
  • carrots, peeled and chopped
    500 g 1.1 lb
  • green beans, trimmed
    200 g 7 oz
  • garlic-infused olive oil
    2 tbsp 2 tbsp ensure no garlic pieces remain
  • fresh thyme leaves
    1 tbsp 1 tbsp
  • fresh rosemary, chopped
    1 tsp 1 tsp
  • salt
    1 tsp 1 tsp
  • black pepper
    0.5 tsp 0.5 tsp
  • unsalted butter
    1 tbsp 1 tbsp
  • water
    300 ml 1.25 cups

Method

  • 1
    Preheat oven to 200°C (400°F).
  • 2
    Mix thyme, rosemary, salt, pepper, and garlic-infused oil. Rub onto chicken.
  • 3
    Place chicken on a baking tray and roast for 30 minutes until cooked.
  • 4
    Boil carrots in water until tender, about 15 minutes.
  • 5
    Drain carrots, mash with butter, add salt to taste, creating a smooth puree.
  • 6
    Sauté green beans in a pan with a little garlic-infused oil for 5 minutes.
  • 7
    Serve chicken with carrot puree and green beans.

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