4 tbsp lactose free cream

2 tbsp grainy mustard

1 tbsp garlic infused oil

150ml chicken stock

8 chicken thighs

500g baby potatoes

200g green beans

2 tbsp clear maple syrup

½ small bunch tarragon, roughly chopped

Serves - 2


Heat oven to 200C/180C fan/gas 6. Mix together the lactose free cream, mustard, garlic infused oil and stock with some seasoning.

Arrange the chicken in a roasting tray just large enough for the chicken and vegetables.

Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with maple syrup.

Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving

Recipe adapted from: Good Food
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Maple and mustard baked chicken  -- Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe #glutenfreerecipe #lowfodmap #glutenfree