Eosinophilic Esophagitis Friendly Classic Herb Roasted Chicken
Total time1 hr 45 min
Prep time20 min
Cook time1 hr 15 min
4.6(25)
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb)
- 4 tbsp unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp fresh thyme leaves, finely chopped
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 4 garlic cloves, minced
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- 1 lemon, halved
- 1 small yellow onion, quartered
- 4 fresh thyme sprigs
- 1 tbsp olive oil
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Pat the chicken completely dry inside and out with paper towels.
- 2
In a small bowl, combine the softened butter, chopped thyme, rosemary, parsley, minced garlic, salt, and pepper, mixing until evenly blended.
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