Crispy on the outside and tender on the inside, this easy-to-make Low FODMAP Lemon Roasted Chicken is the perfect cook once, eat twice (or more) dish! Save the bones to make your own Low FODMAP Chicken Broth.
I am currently obsessed with all things lemon – Low FODMAP Spicy Lemon Pasta with Shrimp, Low FODMAP Lemon Poppy Seed Muffins and now, Low FODMAP Lemon Roasted Chicken. I love the fresh citrusy flavor that lemons add to just about any dish, including this one! Slightly crispy on the outside, and tender on the inside, this easy roasted chicken makes for one delicious main event. And, I love using leftovers in dishes like Low FODMAP Buffalo Chicken Wrap or Low FODMAP Buffalo Chicken Stuffed Potatoes!
Don’t forget to save the bones! They’re perfect for making your own Low FODMAP Chicken Broth – a low FODMAP flavor staple that can sometimes be difficult to find.
- 1 whole chicken
- ¼ cup softened butter (or ghee)
- Zest and juice of 1 lemon
- Salt and pepper
- Preheat oven to 425°F. In a small bowl, mix together lemon zest and butter. Set aside.
- Line a roasting pan with aluminum foil. Pat chicken dry with paper towels and place, breast side up, in a lined roasting pan. Using fingers, rub lemon butter mixture all over. Sprinkle with lemon juice and season with salt and pepper.
- Bake for 1 hour and 15 minutes, or until done. Remove from oven and let rest for 15 minutes before carving and serving.