Extra Crispy Potatoes with Garlic Chicken and Greens

We are so happy the humble potato sits on the low-moderate list for salicylates and amines. I mean who doesn't love a potato, and we will take them any way we can, but these crispy potatoes are such a win and we think all the family are going to be asking for more, especially when paired along side juicy garlic sticky chicken and crispy greens. A perfect mid week meal.

Health benefits:



Edamame beans

NOTES: If you are following the FID (Food Intolerance Diagnosis Program), sub the asparagus, sugar snap peas, frozen peas and zucchini for green beans and Brussels sprouts or any other vegetables of choice (cooking time may vary).

Serves: 2-3 (depending on appetite)

Prep time: 30 minutes

Cooking time: 1hr (or a little longer to cook potatoes, depending on oven)


For the Chicken + marinade

4-5 large organic or free range chicken thighs (or extra depending on appetites)

8 cloves of garlic (peeled and minced)

2 tablespoons of maple syrup

5 tablespoons of filtered water

1/2 teaspoons of citric or ascorbic acid

1 teaspoon of good quality salt

1/2 cup of spring onion/shallots

For the Greens + marinade

1 bunch of asparagus

1 cup of sugar snap peas

1 cup of frozen green peas

1 cup of edamame beans

1/2 zucchini, peeled, cut into 1 cm rings and cut in half