One-Pan Low FODMAP Greek Chicken and Potatoes

Why You’ll Love This Chicken and Potato Bake

• Easy one-pan dinner: The chicken and potatoes roast together, which keeps prep simple and cleanup manageable.
• Bright Greek-inspired flavor: Fresh Mediterranean flavors give the dish plenty of flavor without relying on onion or garlic.
• Balanced and satisfying: Chicken provides protein, while Yukon Gold potatoes make the meal hearty enough for dinner.
• Great for meal prep: The chicken and potatoes reheat well, making leftovers useful for lunches or another quick dinner.

What Makes This Greek Chicken Low FODMAP?

• Chicken breast: Naturally Low FODMAP and rich in protein, chicken breast gives this one-pan dinner a satisfying, versatile base. 
• Yukon Gold potatoes: Potatoes are naturally Low FODMAP and develop a creamy center and lightly crisp edges as they roast.
• Garlic-infused olive oil: This flavorful oil brings in the savory taste of garlic while keeping the recipe Low FODMAP-friendly. 
• Fresh lemon: Both lemon juice and zest brightens the chicken and potatoes while adding the tangy flavor associated with many Greek-inspired recipes.
• Dried oregano: Oregano brings earthy, Mediterranean-style flavor without relying on onion or garlic.
• Fresh parsley: A sprinkle of parsley gives the finished dish color and a clean, fresh finish.

Substitutions and Variations

• Choose chicken thighs when you prefer darker meat, but allow a little extra cooking time and check that they reach 165°F.
• Add Low FODMAP vegetables such as carrots, green beans, zucchini, or bell pepper in portions that fit your personal tolerance.
• Use baby potatoes in place of Yukon Gold potatoes, cutting any larger ones in half so they cook evenly.
• Sprinkle on crumbled feta before serving for a salty, creamy finish that pairs well with the lemon and oregano.
• Try fresh dill along with the parsley when you want to add another layer of Greek-inspired flavor.

Tips for the Best Low FODMAP Sheet Pan Dinner

• Cut the potatoes into evenly sized pieces so they cook at the same rate and finish at the same time.
• Give the potatoes a head start in the oven when you cut them into larger pieces because they often take longer to cook than chicken breasts.
• Make sure to leave enough space on the pan so the potatoes roast and brown instead of steaming.
• Choose similar-sized chicken breasts to help the chicken cook evenly without smaller pieces drying out first.
• Check the chicken with an instant-read thermometer and remove it from the oven once the thickest part reaches 165°F.

Storage and Reheating

• Refrigerator: Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheating: Warm individual portions in the microwave, or reheat the leftovers in a covered baking dish at 350°F until heated through.

FAQs

Can I prepare this chicken bake ahead of time?

Can I use bottled lemon juice?

Can I use russet or red potatoes instead of Yukon Gold?

Low FODMAP Greek-Inspired Chicken and Potato Bake

PrintShare

This Low FODMAP Greek-inspired chicken and potato bake is an easy one-pan dinner with bright flavor, tender potatoes, and juicy chicken.

Servings: 4 servingsPrep: 15 minsCook: 35 minsTotal: 50 minsDifficulty: Easy

AmericanDinnerMain EntreeMainLow FODMAP dinner ideas

Ingredients

For the chicken

1/4 cup garlic infused olive oil

2 tablespoons lemon juice

1 teaspoon lemon zest

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 lb. chicken breast

For the potatoes

1 lb. small Yukon gold potatoes, halved

1 tablespoon garlic infused olive oil

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons chopped fresh parsley, for garnish

Lemon wedges, optional for serving

Instructions

1

In a large bowl or freezer bag, combine the garlic-infused olive oil, lemon juice, lemon zest, dried oregano, salt, and black pepper. Add the chicken and massage the marinade into it, then refrigerate for at least 30 minutes.

2

Preheat the oven to 400°F and lightly coat a large rimmed baking sheet or baking dish with cooking spray.

3

Add the potatoes to the pan, then toss them with olive oil, dried oregano, smoked paprika, salt, and pepper.

4

Spread the potatoes into an even layer and bake for 15 minutes to give them a head start.

5

Remove the pan from the oven and stir the potatoes. Move them toward the edges of the pan, then place the marinated chicken breasts in the center.

6

Spoon any remaining marinade over the chicken and drizzle a little over the potatoes.

7

Return the pan to the oven and bake for 18 to 25 minutes, or until the potatoes are fork-tender and the thickest part of each chicken breast reaches 165°F.

8

Let the chicken rest for 5 minutes before slicing. Sprinkle the chicken and potatoes with fresh parsley and serve with lemon wedges, if desired.

Nutrition Facts

Per serving

Calories
420

Fat
22.0g

Carbs
21.0g

Protein
36.0g

Fiber
2.0g

Sodium
695.0mg

Sugars
1.0g

Sat. Fat
4.0g

Notes

• Feel free to add Low FODMAP vegetables such as carrots or green beans, using portions that fit your personal tolerance.
• Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
• Nutrition information does not include optional lemon wedges or additional toppings.