Low FODMAP Greek Lemon Chicken and Potatoes

Bright lemon, fragrant herbs, and golden-skinned chicken thighs roasting over tender potato wedges — this is the kind of one-pan dinner that feels like a Greek taverna night without leaving your kitchen. The whole dish comes together in a single roasting pan, which means less cleanup and more time enjoying a genuinely satisfying meal. One of the trickier parts of cooking this way is getting that classic garlicky depth without triggering symptoms, and garlic-infused olive oil solves that beautifully — you get all the flavor, none of the fructan load. The marinade is simply lemon juice, dried oregano, dried thyme, and that infused oil, so every ingredient earns its place and nothing is hiding anything problematic. Yukon Gold potatoes roast right underneath the chicken, soaking up the herby pan juices and chicken broth as everything cooks, turning golden and creamy at the edges. After about 50 minutes at a high heat, the skin is deeply caramelized and the potatoes are fork-tender — a finish of fresh parsley brightens the whole pan before you serve it. This recipe makes four generous portions, so it's equally at home on a weeknight table or as a relaxed weekend dinner worth lingering over.

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