Roasted bone-in, skin-on chicken thighs marinated in a lemon-lime herb mojo.

• 1/3 cup (75 ml) freshly squeezed lemon juice
• 1/3 cup (75 ml) freshly squeezed lime juice
• 1/4 cup (60 ml) Garlic-Infused Oil, made with olive oil or plain extra-virgin olive oil
• 1/2 cup chopped cilantro
• 1/2 cup chopped flat leaf parsley
• 1/2 cup chopped scallions, (green parts only)
• 2 teaspoons kosher salt, (plus extra)
• 1/4 teaspoon freshly ground black pepper, (plus extra)
• 8 medium chicken thighs, (bone-in, skin-on)

1. Place the lemon and lime juice and olive oil in a blender, followed by the fresh herbs, 2 teaspoons salt and 1/4 teaspoon pepper. Pulse on and off, then process until smooth, scraping down if necessary.
2. Place the chicken thighs in a bowl and season with salt and pepper, massaging it in on all sides with your hands. Pour the mojo over the chicken, reserving about 1/4 cup (60 ml), judging by eye. Coat the chicken on all sides and let it marinate at room temperature for 30 minutes.
3. Meanwhile, position a rack in the upper third of the oven. Preheat the oven to 375°F/190°C.
4. Place the chicken on a rimmed sheet-pan, evenly spaced, and roast for about 30 to 40 minutes, or until a thermometer inserted into the thickest part, not touching bone, registers 165°F/74°C. Let it sit for 5 minutes so the juices redistribute within the chicken. Dab the reserved sauce on top, if desired.

Low-FODMAP swaps: the rice serving suggestion → quinoa.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Adapted from FODMAP Everyday (Dédé Wilson) for this diet

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Weights are in US units; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.