Baked Herb Chicken with Fennel and Zucchini

Fennel has a natural, gentle sweetness once it's roasted, and it pairs beautifully with zucchini and simply seasoned chicken thighs for a Mediterranean-style dinner that doesn't rely on tomato, citrus, or garlic to taste good. Everything roasts together on one sheet pan, so the vegetables soak up a little of the chicken's juices as they cook.

We used only dried oregano, fresh thyme, and olive oil for seasoning, no lemon and no tomato-based sauce, which keeps this genuinely low in common reflux triggers. Fennel and zucchini are also gentle, low-FODMAP vegetables in the amounts used here, so the whole tray fits comfortably into a low-FODMAP plate.

It's an easy weeknight dinner that still feels like something from a Mediterranean table, just tuned down for a stomach that needs a gentler hand with acid and spice.