YIELD: 6 SERVINGS
It looks so impressive when it’s done (and it fills the kitchen with such amazing aromas while it’s in the
oven!), but roast chicken is ridiculously easy to make. My version is loaded with lemon and fresh thyme,
which bring out the crispiness of the skin and enhance the juicy flavor of the meat. Serve it with mashed
potatoes and a salad and then take advantage of the leftovers: Make the Chicken Salad with Pecans and
Grapes and use the bones to make the Chicken Stock.
LOW FODMAP LEMON AND THYME ROAST CHICKEN Ingredients
- 1 WHOLE CHICKEN (3½ TO 4 POUNDS, OR 1.6 TO 1.8 KG)
- 1 LEMON, QUARTERED LENGTHWISE
- HANDFUL OF FRESH THYME SPRIGS (ABOUT 12 SPRIGS)
- 2 TEASPOONS KOSHER SALT
- 1 TEASPOON FRESHLY GROUND BLACK PEPPER
- CHOPPED FRESH THYME LEAVES, FOR SERVING (OPTIONAL)
LOW FODMAP LEMON AND THYME ROAST CHICKEN Steps
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Remove any giblets from the cavity of the chicken and discard them (or use them however you wish).
- Thoroughly dry the chicken with paper towels.
- Place the chicken breast side up in a large roasting pan.
- Place 3 of the lemon quarters and the thyme sprigs in the cavity of the chicken.
- Tie the legs together with kitchen twine.
- Rub the koshers alt and black pepper all over the outside of the chicken.
- Tuck the wing tips up and under the neck.
- Roast for about 1 hour 30 minutes or until the chicken reaches an internal temperature of
165°F (74°C); you can determine the temperature by inserting a kitchen thermometer into the
thickest part of the thigh, being sure not to hit any bone.
- Remove the chicken from the oven and let it rest for about 15 minutes.
- Squeeze the remaining lemon wedge over the cooked chicken before carving and sprinkle with
chopped fresh thyme, if you like.