2 tbsp olive oil
1 large chicken breast or 2 legs, skin on
6 small new potatoes (about 200g/7oz), halved
2 carrots, cut into rounds
3 thyme sprigs
1 bay leaf
150ml low FODMAP chicken stock, warmed
½ tbsp cornflour
Heat oven to 200C/180C fan/gas 6. Rub 1 tbsp of the oil over the chicken skin,then season.
Put the potatoes and carrots in a small roasting tin with the thyme and bay leaf.
Drizzle over the remaining oil, season well and toss together to coat everything.
Sit the chicken breast on top and roast in the oven for 25-30 mins until it is cooked and the veg are tender.
Remove the chicken, potatoes and carrots from the roasting tin and set aside while you make the gravy.
Set the tin on the hob over a high heat and add the stock.
Bring to the boil, then simmer for a few mins. Mix the cornflour with water, until it is a paste.
Add the cornflour paste and stir constantly to remove any lumps. Once the sauce has thickened, take off the heat.
Slice the chicken breast into 3-4 pieces at an angle. Serve with the potatoes, carrots and gravy.
Recipe adapted from: Good Food