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 chicken broth.
I am currently loving all things lemon-flavored – 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.
Don’t forget to save the bones! They’re perfect for making your own Low FODMAP Chicken Broth – a low FODMAP flavor staple.
To make this roasted chicken recipe, add these ingredients to your shopping list:
- Whole chicken – 1 (4 to 5-pound) chicken
- Ghee – ¼ cup
- Lemon – 1 to 2 (to yield 1 teaspoon zest and 3 tablespoons lemon juice)
Low FODMAP notes
In this section, I share information for ingredients that are either frequently asked about or have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and, if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Ghee is like concentrated butter. It is butter that has been simmered and strained to remove excess moisture, as well as most residual milk solids. Like butter, ghee is naturally low in lactose (and FODMAPs).
Compared to regular butter, ghee has a more concentrated flavor. So, less is often needed to add flavor in cooking. Ghee also has a higher smoke point making it more suitable than regular butter for higher heat cooking.
Ghee can be found in most major US supermarkets, including Walmart and Aldi. Personally, I rotate between Organic Valley Ghee (a nationally-available product that is produced by a local-to-me company) and Aldi’s Carlini Ghee (a more affordable option).
Lemon juice is low FODMAP in servings up to a ½ cup or 125 grams.
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.
- 1 (4 to 5-pound) whole chicken
- ¼ cup softened ghee
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- Salt and pepper
- Preheat oven to 425°F. In a small bowl, mix together lemon zest and ghee. 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 the lemon-ghee mixture all over. Sprinkle with lemon juice and season with salt and pepper.
- Bake uncovered for 1 hour and 15 minutes, or until cooked through. The FDA recommends cooking whole chicken to a minimum internal temperature of 165°F. You can test this by inserting a food thermometer into the inner thigh, near the chicken breast, but not touching any bones. When cooked, remove the chicken from the oven and let rest for 15 minutes before carving.
- Serve warm.
Ghee is used in this recipe because it has a higher smoke point than regular butter. Regular butter has a lower smoke point and may burn if used in this recipe.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American
Keywords: low FODMAP roasted whole chicken,