Low FODMAP Baked Chicken Thighs
Juicy, deeply golden chicken thighs with crackling skin and a smoky, herb-forward crust — this is the kind of weeknight dinner that feels far more impressive than the effort involved. The secret to keeping it gut-friendly is garlic-infused oil, which delivers all that rich, savory garlic flavor without the fructans that make traditional garlic a problem for sensitive digestive systems. Smoked paprika, dried oregano, and cumin layer in warmth and complexity, while a squeeze of fresh lemon juice brightens everything up before it even hits the oven. Roasting on a wire rack at high heat means the skin renders and crisps beautifully on all sides — no flipping required. A quick five-minute rest locks in the juices so every bite stays tender and satisfying. Finished with a scatter of scallion greens (the green tops are the safe part) and a wedge of lemon, it comes together as a complete, colorful plate. This recipe serves four, making it an easy choice for a family dinner or a week of solid meal prep.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2.5 lb total)
- 2 tbsp garlic-infused oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp scallion tops, thinly sliced (optional)
Can be omittedscallion tops
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet.
- 2
Pat the chicken thighs completely dry with paper towels, then place them skin-side up on the rack.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!