Rosemary & Thyme Chicken
One of the most concerning things I learned I had to omit from my diet upon going on a low FODMAP diet was garlic. Garlic is used in most dishes, is very healthy for you, and adds wonderful flavor that can't be beat. Luckily, there are ways to work around this restriction. You can use garlic infused oil or essentially make your own. The oligo-fructans in garlic will not transfer into fats such as oils or butter. Therefore, I often use a lot of garlic cloves when I cook, but keep them whole and remove them afterwards. This gives a good flavor to the food. If you don't want to use actual garlic, totally go for the garlic infused oil; it's a great choice as well!
Ingredients:
- 1 pack organic chicken legs
- 2 skinless chicken breasts- cubed
- 2 tbsp ghee (clarified butter)
- 20 cloves garlic
- 2 lemons
- 1/4 cup chicken broth or bone broth
- Fresh thyme sprigs
- Fresh rosemary sprigs
- Salt & pepper to taste
Directions:
- In a deep pan or pot, melt ghee at low heat
- Add garlic cloves (whole)
- Once they start to slightly brown, add chicken
- Squeeze juice of 1 lemon onto chicken
- Season generously with salt, pepper, thyme, and rosemary
- Add chicken broth
- Add some lemon slices on top of chicken
- Cook covered on medium heat for about 10 minutes
- Transfer to a greased baking sheet, leaving broth behind
- Roast chicken in the oven for 15-20 minutes or until done (cook time will depend on thickness of chicken breast)