Description
This simple low FODMAP roasted lemon chicken will be a holiday favourite in no time!
Ingredients
Scale
- 1 whole chicken (3–4 lbs)
- salt and pepper to taste
- 2 tbsp unsalted butter
- 1 tsp fresh rosemary, minced + 1 sprig
- 1 lemon, cut in half
- 1 cup leeks – green part only, chopped
Instructions
- Pat your chicken dry with a paper towel and season the skin and the inside of the chicken with salt and pepper. Pop the chicken in your fridge (uncovered) and let it chill for at least 4 hours (overnight is fine). The chicken will need to hang out at room temperature for 30 minutes before roasting.
- Preheat your oven to 425 degrees.
- Combine the butter and minced rosemary in a small bowl. Make sure your chicken is breast side up, then take a deep breath and stick your fingers underneath the skin of the chicken to gently make a little space between the skin and the meat. Put half of your butter on a spoon and slide it under the skin of the chicken. Then hold the butter in place while you remove the spoon. Repeat on the other side and pat the butter down so it’s distributed evenly over the breasts.
- Squeeze each lemon half into the cavity of the chicken. Then put one half of the lemon in, followed by the rosemary sprig and leeks, and using the other lemon half to keep everything in.
- Place the chicken on a roasting rack and pop them in a roasting pan. Cook until the chicken skin is golden brown and the meaty part of the thigh has reached a temperature of 170 degrees (about 1h to 1h 15 min).
Notes
Recommended low FODMAP serving size – 1/4 chicken per sitting
- Prep Time: 4 hours 20 minutes
- Cook Time: 1 hour
- Category: dinner
- Method: roasting
Nutrition
- Serving Size: 1/4 chicken
- Calories: 331
- Sugar: 1 g
- Sodium: 79 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 15 mg
Keywords: Low FODMAP Roasted Lemon Chicken