Low Sodium Lemon Herb Roasted Chicken

Total time1 hr 45 min

Prep time20 min

Cook time1 hr 15 min

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Ingredients

4 servings

1 whole chicken (3.5–4 lb)
3 tbsp garlic-infused olive oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Garlic Infused Extra Virgin Olive Oil - 8.5oz - Good & Gather™Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
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1 lemon, zested and halved
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh flat-leaf parsley, finely chopped
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, freshly ground

For the cavity

4 sprigs fresh thyme
2 sprigs fresh rosemary
4 scallions, green tops only, trimmed

For serving

1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

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 — dry skin is essential for browning.
2
In a small bowl, stir together the garlic-infused oil, lemon zest, chopped rosemary, thyme leaves, chopped parsley, salt, and pepper until combined.

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