Low-FODMAP Maple Mustard Roasted Chicken with Root Veggies

Roasted Chicken dish and modifyhealth screen on computer

Low-FODMAP recipe, courtesy of ModifyHealth

Serves Two
8 oz. chicken thigh, boneless/skinless 2 tsp. mustard, spicy brown
2 ea. (2 oz.) radishes, trimmed bite-size pieces 1/2 tsp. lemon Juice
1 ea. (2 oz.) turnips, trimmed bite-size pieces 2 tsp. olive Oil
2 ea. (8 oz.) potatoes, trimmed bite-size pieces 1/2 tsp. sea salt
1 ea. (2 oz.) carrot, trimmed bite-size pieces 1/4 tsp. black pepper
3 sprigs fresh thyme, picked and chopped leaves 1/4 tsp. paprika
1 tbsp. maple syrup 1/4 tsp. ground coriander


1. Combine chicken, mustard, lemon juice, 1 tsp olive oil, 1/4 tsp salt, 1/8 tsp. black pepper, paprika & ground coriander. Mix to thoroughly coat chicken and combine ingredients.
2. Roast at 450F convection until chicken is done, 8-10 minutes.
3. Toss vegetables together with thyme leaves remaining 1/4 tsp. salt, and 1/8 tsp. black pepper.
4. Spread veggies evenly on chicken roasting pans and cook until just tender, 12-15 minutes