Eosinophilic Esophagitis Friendly Herb Roast Chicken
Total time1 hr 50 min
Prep time20 min
Cook time1 hr 20 min
4.9(16)
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb), giblets removed
- 3 tbsp olive oil, divided
- 1 tsp salt
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh oregano leaves
For the vegetables
- 2 medium carrots, cut into 2-inch pieces
- 2 medium parsnips, cut into 2-inch pieces
- 1 lb baby potatoes, halved
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Position a rack in the center of the oven and preheat to 425°F (220°C). Pat the chicken completely dry inside and out with paper towels — the drier the skin, the better it will brown.
- 2
In a small bowl, combine 2 tbsp of the olive oil, the salt, chopped parsley, and oregano leaves to form a loose herb paste. Rub this mixture all over the outside of the chicken and under the breast skin wherever you can loosen it.
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