This roast chicken gets its flavor from a generous herb paste of olive oil, fresh rosemary, and thyme, rubbed under the skin and all over the bird for a deeply seasoned crust. Lemon halves tucked into the cavity along with extra herb sprigs infuse the meat as it roasts, while a splash of apple cider vinegar and chicken broth in the pan keep things juicy and build a flavorful base for spooning over the finished dish. The high-heat start followed by a slower finish gives you that deep-golden, crackly skin with tender, juicy meat underneath. It's a simple, whole-bird roast with big, bright flavor and minimal fuss — a solid main to build a Low FODMAP dinner around, whether you're serving it with rice, potatoes, or a simple green salad. Let it rest before carving so every slice stays juicy, then finish with the pan drippings for extra flavor.
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Preheat the oven to 425°F (220°C). Pat the chicken thoroughly dry with paper towels — the drier the skin, the better it will brown.
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and black pepper, stirring until a rough paste forms.
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