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Low-FODMAP One-Pan Chicken Dinner Bake
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Low FODMAP One Pan Chicken Dinner Bake

A little butter and Italian herbs make chicken, potatoes, and vegetables tender and delicious.
Course Main Course
Keyword chicken, gluten-free, low-fodmap, potatoes, vegetable
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4

Ingredients

  • 1 to 1-1/2 lb. boneless, skinless chicken thighs
  • 1 lb. potatoes, scrubbed and diced into 1" pieces
  • 1 cup frozen green beans
  • 1 cup frozen carrots
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon kosher salt
  • 1 teaspoon Italian herb seasoning (I like Frontier)
  • 1/2 teaspoon ground black pepper
  • 1/4 cup sliced scallions, green parts only

Instructions

  • Preheat oven to 350 degrees F. Spray a 13" x 9" baking pan with olive oil cooking spray.
  • Place the chicken thighs down the long middle of the baking pan. Place potatoes on one side of the chicken and green beans and carrots on the other side.
  • Combine the melted butter with the salt, Italian herbs and pepper. Drizzle over the chicken, potatoes and vegetables. Sprinkle with the scallions.
  • Tightly cover pan with aluminum foil and bake for 1 hour to 1 hour and 15 minutes, or until chicken is done and potatoes and veggies are tender. Serve.