Low FODMAP Herb Roast Chicken with Rice Stuffing and Pan Gravy

Total time2 hr 10 min

Prep time30 min

Cook time1 hr 30 min

Low FODMAP Herb Roast Chicken with Rice Stuffing and Pan Gravy

A golden, herb-rubbed roast chicken with savory rice stuffing and silky pan gravy is the kind of centerpiece meal that feels genuinely celebratory — and this version is built from the ground up to work for sensitive digestive systems. Garlic-infused oil does all the heavy lifting in the flavor department, delivering that deep, aromatic richness without any of the fructan issues that come with whole garlic or onion. The stuffing leans on scallion greens only, celery, fresh parsley, and dried sage cooked into long-grain white rice — simple, comforting, and completely on-plan. The pan gravy skips traditional wheat flour in favor of a gluten-free blend whisked into the drippings, so you still get that glossy, spoon-coating sauce that makes a roast chicken feel complete. Roasting at high heat first and then dropping the temperature gives you crackling, deeply bronzed skin over juicy, tender meat — no shortcuts, just technique. This recipe serves four, making it ideal for a Sunday dinner or a special occasion where you want to put something genuinely impressive on the table without spending the next day regretting it.

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Ingredients

4 servings

For the chicken

1 whole chicken (3.5–4 lb)
3 tbsp garlic-infused oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP BOYAJIAN GARLIC OIL, 8 OZ
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1 tsp kosher salt
½ tsp black pepper
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
½ lemon, halved
4 sprigs fresh thyme

For the stuffing

1 cup long-grain white rice, uncooked
2 cups chicken broth
1 tbsp garlic-infused oil
4 scallions, green tops only, thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
2 stalks celery, finely diced
Ingredient note
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
1 tbsp fresh flat-leaf parsley, finely chopped
½ tsp dried sage
½ tsp kosher salt
¼ tsp black pepper

For the gravy

2 tbsp gluten free flour blend
1 ½ cups chicken broth
¼ tsp dried thyme
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Set a wire rack inside a roasting pan.
2
In a medium saucepan, heat 1 tbsp garlic-infused oil over medium heat until shimmering. Add the celery and cook, stirring occasionally, until softened, about 4 minutes. Add the scallion greens and cook until just wilted, about 1 minute more.

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