Description
This Low FODMAP Roasted Lemon Chicken delivers crispy golden skin and juicy, flavorful meat using just 5 simple ingredients. Perfect for IBS-friendly family dinners that everyone will love.
Ingredients
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
1. Pat your chicken completely dry with paper towels. Season generously inside and out with salt and pepper. Place uncovered in the refrigerator for at least 4 hours or overnight.
2. Remove chicken from fridge 30 minutes before cooking to bring to room temperature. Preheat your oven to 425°F.
3. Mix softened butter with minced rosemary in a small bowl. Gently loosen the skin over the chicken breasts by sliding your fingers underneath. Carefully spread half the herb butter under the skin on each breast, patting gently to distribute evenly.
4. Squeeze both lemon halves into the chicken cavity, then stuff with one lemon half, rosemary sprig, and chopped leek greens. Use the second lemon half to seal everything inside.
5. Place chicken breast-side up on a roasting rack set in a roasting pan. Roast for 60-75 minutes until skin is golden brown and thigh registers 165°F on a meat thermometer. Let rest 10 minutes before carving.
Notes
Low FODMAP serving size: 1/4 chicken per sitting to stay within safe FODMAP limits.
Storage: Store leftover chicken in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through. Save the bones for making Low FODMAP chicken broth.
- Prep Time: 4 hours 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken
- Calories: 285kcal
- Sugar: 1g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Carbohydrates: 2g
- Protein: 28g
- Cholesterol: 95mg