Ingredients


3 juicy lemons

50g lactose free butter

3 tbsp maple syrup

8 chicken breast

750g potatoes, peeled and cut into smallish chunks

green salad, to serve











Method


Preheat the oven to 200C/Gas 6/fan180C. Squeeze the juice from 2 lemons into a small pan and heat with the lactose free butter, maple syrup and salt and pepper, until the lactose free butter melts and it smells fragrant.

Lay the chicken in a roasting tin – don’t pile it up or it won’t cook so well.

Add the potatoes and drizzle with lemon butter to coat evenly.

Cut the third lemon into 8 wedges and tuck them in. (Can be made up to 2 hours ahead up to this point.)

Roast for 50 minutes - 1 hour until the chicken is cooked and the potatoes are crisp and golden. Serve with a green salad.

 

Recipe adapted from: Good Food


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*We recommend the help  of a registered dietician
Low FODMAP Recipe and Gluten Free Recipe - Lemon maple chicken