I don't know about you, but I just don't have much time to cook during the busy holiday season. I like to find recipes that are are as easy as they are healthy and tasty. Pinterest is a great place to find such recipes. I've seen so many pins of this particular recipe (see an example here). Baking a complete meal in one pan? I had to try it. I also had to put my own low-FODMAP spin on it, of course, and was pleasantly surprised with the results.
First off, I used chicken thighs instead of chicken breasts. Over the years, I've started using chicken thighs more because they are so much more moist and flavorful than chicken breasts, and they really aren't that much more fattening, especially without the skin. I figured thighs would be a good choice for this dish and I was right. That little bit of extra fat really helps.
I used Yukon gold potatoes, but any type of potatoes would work - red, russet, etc. Any kind of veggies would work too. You can even use frozen! Here I used green beans and carrots, but you could also throw in any other low-FODMAP veggie (paying attention to serving sizes, of course) - broccoli, bell peppers, etc.
Most versions of this recipe call for a whole stick of butter and a packet of Italian dressing mix. Holy salt and fat! I took care of this by cutting the butter in half and using my own herbs and seasonings. Just melt the butter, stir in the seasonings and pour it all over. The result is a perfectly seasoned and flavorful meal. I hope you like this easy Low-FODMAP dinner!
One-Pan Chicken Dinner Bake
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
- 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.