Low Fiber Maple & Herb Roast Chicken

Total time1 hr 40 min

Prep time15 min

Cook time1 hr 15 min

4.6

(8)

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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
Ingredient note
Low residue diets limit seeds and coarse spices. Only a trace of ground ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
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)
Can be omitted
fresh parsley

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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