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Low-FODMAP Lemon & Thyme Roasted Chicken
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Lemon & Thyme Roasted Chicken

Low-FODMAP, Gluten-Free
Course Main Course
Cuisine American
Keyword chicken, low-fodmap
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 1 hour 40 minutes
Servings 6

Ingredients

  • 1 3.5 - 4 lb. whole chicken
  • 1 lemon, quartered lengthwise, divided
  • 1 handful fresh thyme (about 12 sprigs)
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper

Instructions

  • Preheat oven to 375 degrees F.
  • Remove any giblets from the cavity of the chicken and discard (or use how you wish). Thoroughly dry the chicken with paper towels. Place chicken breast-side up in a large roasting pan.
  • Place 3 lemon quarters and the thyme sprigs in the cavity. Tie legs together with kitchen twine.
  • Rub salt and pepper all over the outside of the chicken. Tuck wing tips up and under the neck part of the body (as illustrated here).
  • Roast for about 1 hour and 30 minutes, or until chicken reaches an internal temperature of 165 degrees F (inserting thermometer in the thickest part of the thigh, not hitting any bone).
  • Remove from oven and let chicken rest for about 15 minutes.
  • Take the remaining lemon wedge and squeeze the juice all over the bird before carving. You can also sprinkle with some more fresh chopped thyme, if you like. Serve.