Though this recipe requires some time for the chicken to marinate, it is very easy to put together for a weeknight meal. Leftovers are delicious the next day tossed with some baby arugula, along with a squeeze of lemon and a drizzle of olive oil. Serve this low-FODMAP recipe with steamed green beans or kale for a balanced fall meal.
Ingredients
Chicken
2½ pounds
bone-in chicken thighs
4 tablespoons
lemon juice
4 tablespoons
extra virgin olive oil
1 teaspoons
sea salt
1½ teaspoons
paprika
1 teaspoons
turmeric powder
1 teaspoons
ground cardamom
½ teaspoons
ground coriander
½ teaspoons
ground cumin
½ teaspoons
ground ginger
½ teaspoons
cinnamon
Vegetables
1 small
kabocha squash
peeled and chopped
2 large
carrots
chopped
2 large
parsnips
peeled and chopped