Low FODMAP | Recipe

Ingredients :

• 1/2-1 tablespoon crushed red pepper flakes (optional)
• 1 inch piece fresh ginger, finely chopped or grated
• 6 tablespoons soy sauce (gluten-free, if necessary)
• 3 pounds bone-in, skin-on chicken thighs (about 6 pieces)
• 3 tablespoons olive oil; divided
• 1 lemon, zested then sliced into rings
• 2 teaspoons onion or shallot infused oil
• 2 tablespoons maple syrup or light corn syrup
• 2 tablespoons green scallion tips (not the bulbs), chopped
• 1 teaspoon each of salt and pepper, plus to taste
• 300g baby bok choy leaves
• Baking spray

Instructions :

• Preheat the oven to 400°F, place rack in center of oven
• Prepare your ingredients, if not done already (chop ginger, zest lemon, etc)
• In a small bowl, combine the crushed red pepper flakes, if using, with the ginger and soy sauce to create the marinade
• Spray large, rimmed sheet pan with baking spray or rub with oil
• Pat chicken pieces dry and arrange them on the pan, leaving about 1 inch between pieces.  Rub 1 tablespoon of oil on the chicken skin
• Spoon/brush the marinade over the chicken then pour marinade in pan. Add the lemon rings to the pan around the pieces
• Place in oven and roast, basting after 20 min, until the chicken is tender, about 30 to 35 minutes
• Remove the chicken from the oven and tip the pan into a small saucepan to catch the juices, then return it to the oven
• To the saucepan with the pan juices, add the onion infused oil, syrup, lemon zest and scallion tips
• Cook mixture over medium heat for about 3-5 minutes until it has reduced by a third, stirring frequently
• Toss the bok choy with remaining 2 tablespoons olive oil and season with salt and pepper
• Remove the chicken from the oven.  Lay the bok choy between the pieces of chicken and pour the cooked sauce evenly over top of everything in the pan
• Replace baking sheet to oven for about 5-10 minutes, or until internal temperature runs 160F and the bok choy is tender
• Rest for 5 minutes before serving (the chicken will continue cooking on the pan)
• Serve with your favorite low-FODMAP rice, potatoes or additional vegetables