Low FODMAP Bright Lemon Herb Roast Chicken
Total time1 hr 40 min
Prep time15 min
Cook time1 hr 15 min
4.5(20)
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb)
- 3 tbsp olive oil
- 4 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp salt
- ½ tsp black pepper
- 1 lemon, halved
For the cavity
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
For the pan
- 1 tbsp apple cider vinegar
- ½ cup chicken broth
Instructions
- 1
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.
- 2
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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