Eosinophilic Esophagitis Friendly Lemon Herb Roast Chicken
Total time1 hr 45 min
Prep time20 min
Cook time1 hr 15 min
4.8(16)
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb)
- 2 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. - 1 tbsp olive oil
- 1 lemon, zested and halved
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 ½ tsp kosher salt
- ½ tsp black pepper, freshly ground
- 1 small yellow onion, quartered
- 4 fresh thyme sprigs
Instructions
- 1
Heat the oven to 425°F (220°C). Pat the chicken completely dry inside and out with paper towels — the drier the skin, the crisper it will roast.
- 2
In a small bowl, combine the softened butter, olive oil, lemon zest, minced garlic, rosemary, thyme leaves, parsley, salt, and pepper, stirring until a uniform paste forms.
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