Recipe: FODMAP Sheet Pan Lemon Herb ChickenDescription: Juicy chicken thighs with roasted low-FODMAP vegetables like zucchini, carrots, and bell peppers, seasoned with fresh herbs and lemon. This one-pan dinner is perfect for busy weeknights, ready in 30 minutes with minimal cleanup.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 800 g chicken thighs, 2 tablespoon olive oil, 2 tablespoon lemon juice, 1 teaspoon salt, 0.5 teaspoon black pepper, 2 pieces zucchini, 2 pieces carrots, 2 pieces bell peppers, 2 sprig thyme, 2 sprig rosemaryInstructions: Preheat the oven to 200°C (392°F). Place chicken thighs on a large baking sheet. In a small bowl, mix olive oil, lemon juice, salt, and black pepper. Pour over the chicken, ensuring each piece is coated. Scatter zucchini, carrots, and bell peppers around the chicken on the baking sheet. Sprinkle thyme and rosemary over the chicken and vegetables. Bake in the preheated oven for 30 minutes or until the chicken is cooked through and the vegetables are tender. Remove from the oven, let rest for a few minutes, then serve.Perfect for: Meal planning, weekly preparation, home cooking Tags: low-FODMAP, sheet pan, quick, weeknight, gluten-freeThis FODMAP Sheet Pan Lemon Herb Chicken recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.