Low FODMAP Maple Glazed Chicken with Roasted Root Vegetables
Low FODMAP Maple Glazed Chicken with Roasted Root Vegetables
Ingredients
For the Maple Glazed Chicken
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon garlic-infused olive oil
- 1 tablespoon Dijon mustard
- 1/4 cup low FODMAP chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped, for garnish
For the Roasted Root Vegetables
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 pound parsnips, peeled and chopped into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
In a medium bowl, whisk together maple syrup, apple cider vinegar, garlic-infused olive oil, Dijon mustard, low FODMAP chicken broth, smoked paprika, dried thyme, salt, and black pepper until well combined.
⏱️ 5 min
- 2
Add the chicken thighs to the maple mixture, tossing to ensure they are fully coated. Transfer the chicken and marinade to your slow cooker.
⏱️ 5 min
- 3
Cover the slow cooker and cook on high for 3 to 4 hours, or on low for 6 to 8 hours, until the chicken is very tender and cooked through.
⏱️ 240 min
- 4
Approximately 45 minutes before the chicken is done, preheat your oven to 400°F. On a large baking sheet, combine the chopped carrots and parsnips with olive oil, dried rosemary, salt, and black pepper. Toss to coat evenly.
⏱️ 5 min•🌡️ 400
- 5
Spread the seasoned root vegetables in a single layer on the baking sheet. Roast for 25 to 35 minutes, or until they are tender and slightly caramelized, flipping them halfway through the cooking time.
⏱️ 30 min•🌡️ 400
- 6
Once the chicken is cooked, carefully remove the chicken thighs from the slow cooker and set them aside on a plate. Keep them warm.
⏱️ 2 min
- 7
In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Pour this slurry into the liquid remaining in the slow cooker.
⏱️ 1 min
- 8
Turn the slow cooker to its high setting (or transfer the liquid to a saucepan on the stove over medium-high heat). Cook, stirring frequently, until the sauce thickens into a glossy glaze, about 10 to 15 minutes.
⏱️ 15 min
- 9
Shred or slice the cooked chicken thighs. Return the chicken to the slow cooker, tossing gently to coat it thoroughly with the thickened maple glaze.
⏱️ 5 min
- 10
Serve the maple glazed chicken immediately, alongside the roasted root vegetables. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Low FODMAP Maple Glazed Chicken with Roasted Root Vegetables
Ingredients
For the Maple Glazed Chicken
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon garlic-infused olive oil
- 1 tablespoon Dijon mustard
- 1/4 cup low FODMAP chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped, for garnish
For the Roasted Root Vegetables
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 pound parsnips, peeled and chopped into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
In a medium bowl, whisk together maple syrup, apple cider vinegar, garlic-infused olive oil, Dijon mustard, low FODMAP chicken broth, smoked paprika, dried thyme, salt, and black pepper until well combined.
⏱️ 5 min - 2
Add the chicken thighs to the maple mixture, tossing to ensure they are fully coated. Transfer the chicken and marinade to your slow cooker.
⏱️ 5 min - 3
Cover the slow cooker and cook on high for 3 to 4 hours, or on low for 6 to 8 hours, until the chicken is very tender and cooked through.
⏱️ 240 min - 4
Approximately 45 minutes before the chicken is done, preheat your oven to 400°F. On a large baking sheet, combine the chopped carrots and parsnips with olive oil, dried rosemary, salt, and black pepper. Toss to coat evenly.
⏱️ 5 min•🌡️ 400 - 5
Spread the seasoned root vegetables in a single layer on the baking sheet. Roast for 25 to 35 minutes, or until they are tender and slightly caramelized, flipping them halfway through the cooking time.
⏱️ 30 min•🌡️ 400 - 6
Once the chicken is cooked, carefully remove the chicken thighs from the slow cooker and set them aside on a plate. Keep them warm.
⏱️ 2 min - 7
In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Pour this slurry into the liquid remaining in the slow cooker.
⏱️ 1 min - 8
Turn the slow cooker to its high setting (or transfer the liquid to a saucepan on the stove over medium-high heat). Cook, stirring frequently, until the sauce thickens into a glossy glaze, about 10 to 15 minutes.
⏱️ 15 min - 9
Shred or slice the cooked chicken thighs. Return the chicken to the slow cooker, tossing gently to coat it thoroughly with the thickened maple glaze.
⏱️ 5 min - 10
Serve the maple glazed chicken immediately, alongside the roasted root vegetables. Garnish with fresh chopped parsley before serving.
⏱️ 2 min