8 chicken thighs, skin on and bone in

2 oranges, zest and juice

2 tsp sesame oil

2 tbsp maple syrup

1½ tsp Chinese five-spice powder

thumb-sized knob of ginger, grated

2 tsp gluten free soy sauce

1 tbsp sesame seeds

cooked brown rice, to serve


Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh.

Mix together the orange, gluten free soy, sesame oil, maple syrup, five-spice, ginger and some seasoning.

Pour over the chicken and toss to coat – you could now marinate the chicken for 2 hrs, or overnight if you have time.

Roast, skin-side up, for 35 mins, basting at least once. Sprinkle the sesame over the chicken. Return to the oven for 5 mins, then serve with brown rice

Recipe adapted from: Good Food

New Low FODMAP Recipes Low FODMAP Diet - Food Lists click here FODMAP Food List - Full List
Low FODMAP Recipe and Gluten Free Recipe - Baked sticky Chinese chicken
*We recommend the help  of a registered dietician
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon