Low FODMAP lemon chicken traybake with potatoes and green beans

Name: Low FODMAP lemon chicken traybake with potatoes and green beans
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 8 chicken thighs, bone in, skin on; 800g baby potatoes, halved; 200g green beans, trimmed; 3 tbsp garlic infused olive oil; 2 lemons, one sliced, one juiced; 1 tbsp dried oregano; 1 tsp smoked paprika; 20g fresh parsley, chopped

Crisp-skinned chicken thighs roasted with lemony potatoes and green beans on one tray.

Time1 hr
LevelEasy
Costabout £1.35 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

8chicken thighsbone in, skin on
800 gbaby potatoeshalved
200 ggreen beanstrimmed
3 tbspgarlic infused olive oil
2lemonsone sliced, one juiced
1 tbspdried oregano
1 tspsmoked paprika
20 gfresh parsleychopped

Method

1
Heat the oven to 200°C (180°C fan).
2
Put the potatoes and lemon slices in a large roasting tin with 2 tablespoons of the oil, the oregano and some salt. Toss and roast for 15 minutes.
15 min
3
Rub the chicken with the remaining oil, the paprika and the lemon juice. Nestle it skin side up among the potatoes.
4
Roast for 30 minutes, until the skin is golden and the juices run clear.
30 min
5
Add the green beans to the tin, toss in the juices and roast for 8 minutes more.
8 min
6
Scatter with parsley and serve from the tin.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.