Eosinophilic Esophagitis Friendly Maple & Herb Roast Chicken
Total time1 hr 40 min
Prep time15 min
Cook time1 hr 15 min
4.6(8)
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb), patted dry
- 2 tbsp olive oil
- 1 ½ tsp fine sea salt
- ½ tsp ground turmeric
- ½ tsp ground ginger
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
For the glaze
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- ¼ tsp fine sea salt
For serving
- fresh parsley, roughly chopped, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place the chicken breast-side up in a roasting pan or large oven-safe skillet. Rub the outside and under the skin of the breast with 2 tbsp olive oil, then season all over with the sea salt, turmeric, and ginger, pressing the spices into the skin.
- 2
Tuck the smashed garlic cloves, thyme sprigs, and rosemary sprigs into the cavity of the chicken.
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