Recipe: Herb Baked Chicken Thighs with Roasted VegetablesDescription: Juicy baked chicken thighs with a blend of low FODMAP herbs and a medley of roasted vegetables, perfect for those with sensitive digestive systems.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 8 piece chicken thighs, 3 tablespoon olive oil, 1 teaspoon thyme, 1 teaspoon rosemary, 1 teaspoon salt, 0.5 teaspoon black pepper, 300 g baby carrots, 2 piece bell peppers, 1 piece zucchiniInstructions: Preheat the oven to 200°C (392°F). In a large bowl, combine olive oil, thyme, rosemary, salt, and black pepper. Add chicken thighs to the bowl and coat them well with the herb mixture. Place chicken thighs skin-side up on a baking sheet lined with parchment paper. In another bowl, toss baby carrots, bell peppers, and zucchini with olive oil, salt, and black pepper. Arrange the vegetables around the chicken thighs on the baking sheet. Bake in the preheated oven for 40-45 minutes or until the chicken is cooked through and the skin is crispy. Remove from oven and let it rest for a few minutes before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: low FODMAP, chicken thighs, herbs, juicy, roasted, beginnerThis Herb Baked Chicken Thighs with Roasted Vegetables recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.