Eosinophilic Esophagitis Friendly Herb-Roasted Chicken with Lemon and Garlic
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 15 min
5.0(24)
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb)
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground turmeric
- 1 lemon, halved
- 4 garlic cloves, smashed
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
For serving
- 1 tbsp fresh parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
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, stir together the olive oil, sea salt, black pepper, dried thyme, dried rosemary, dried oregano, garlic powder, onion powder, and ground turmeric until a paste forms.
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