Looking for a classic meat and potatoes dish you can make on the fly? Try these ridiculously easy low FODMAP crispy chicken thighs!
Preheat your oven to 425 degrees.
Lightly coat a cast iron skillet with cooking spray. Place your chicken thighs in the cold skillet (skin side down) and sprinkle them lightly with salt. Add your potatoes and transfer the skillet to the burner. Cook the chicken and potatoes over medium heat until the chicken skin is brown and crisp (about 14 - 16 minutes). Remember to stir the potatoes occasionally!
Once the skin is crispy, flip the chicken thighs over and put the skillet in the oven. Cook until the chicken thighs are cooked through (about 8 - 10 minutes).
Once the chicken is cooked through, transfer the chicken thighs and potatoes to a plate. Try to leave as many drippings as you can in the pan. Add the leeks to the skillet and cook for 3 minutes, stirring occasionally. Once you can smell the leeks, add the Swiss chard, mustard, and apple cider vinegar. Continue to cook until the Swiss chard has just wilted (about 2-3 minutes). Sprinkle the veggie mixture with freshly ground pepper and serve with the chicken thighs and potatoes.
Brought to you by The FODMAP Formula - www.fodmapformula.com