BiteSaavy
BiteSaavy recipe

Low FODMAP Maple Glazed Carrot and Parsnip Chicken

Juicy chicken thighs glazed with a sweet low FODMAP maple sauce served with roasted carrots and parsnips.

Low Fodmap 15 min prep 35 min cook Serves 4 Low Fodmap
Low FODMAP Maple Glazed Carrot and Parsnip Chicken

Ingredients

  • chicken thighs, bone-in and skin-on
    600 g 1.3 lb trim excess fat
  • carrots, peeled and cut into sticks
    400 g 14 oz
  • parsnips, peeled and cut into sticks
    300 g 10.5 oz
  • maple syrup
    60 ml 1/4 cup
  • olive oil
    30 ml 2 tbsp
  • salt
    1 tsp 1 tsp
  • black pepper
    1/2 tsp 1/2 tsp
  • dried thyme
    1 tsp 1 tsp
  • water
    30 ml 2 tbsp for glaze

Method

  • 1
    Preheat oven to 200°C (400°F).
  • 2
    Toss carrots and parsnips with half the olive oil, salt, and pepper; spread on a baking tray.
  • 3
    Place chicken thighs on the tray; brush with remaining olive oil, and season with salt, pepper, and thyme.
  • 4
    Roast for 25 minutes uncovered.
  • 5
    Mix maple syrup and water to make glaze.
  • 6
    Brush glaze over chicken and vegetables; roast for an additional 10 minutes or until chicken is cooked through.
  • 7
    Serve hot with the roasted carrots and parsnips.

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