Greek Lemon Chicken and Potato Bake
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Greek Lemon Chicken and Potato Bake

For Inflammatory Bowel Disease
Low Fodmap
551 kcal
29 gfat
42 gcarbs
35 gprotein

Nutrition Notes

Low Fodmap *

The recipe is suitable for a low FODMAP diet, provided the portion control for potatoes is managed a... 

For Inflammatory Bowel Disease Ibd *

Recipe is likely suitable but should be adjusted for IBD: reduce fat and spices, high-fiber green be... 

* Gluten is an early-stage product and can make mistakes. Verify its outputs.

Ingredients

  • 4 chicken leg quarters
  • 1 (24 ounce) bag small potatoes
  • 1/2 cup olive oil
  • 2 lemons, juiced, divided
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 2 tablespoons lemon and herb seasoning
  • 1 (12 ounce) package fresh green beans

Preparation

  1. 1

    Step 1

    Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.
  2. 2

    Step 2

    Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes.
  3. 3

    Step 3

    Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes.
  4. 4

    Step 4

    Return pan to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  5. Bon appetit!

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