Juicy chicken breasts get rubbed down with a fragrant mix of fresh rosemary, thyme, and sweet paprika, then baked until the edges turn lightly golden and the inside stays tender. Garlic-infused olive oil brings that savory depth to the dish without relying on regular garlic cloves, keeping the flavor big while staying gut-friendly. A splash of low-sodium chicken broth in the baking dish keeps everything moist as it roasts, and a scatter of fresh parsley at the end adds a clean, herby finish. It's a straightforward sheet-pan-style dinner with minimal cleanup and maximum flavor payoff. This one is a genuinely solid pick for a low FODMAP kitchen, easy enough for a weeknight and good enough to serve to guests.
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Preheat the oven to 400°F (205°C). Pour the chicken broth into a 9×13-inch baking dish and set aside.
In a small bowl, stir together the olive oil, garlic-infused olive oil, rosemary, thyme, sweet paprika, and salt until combined.
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