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,