Classic Low-FODMAP 3-Ingredient Roasted Chicken; Gluten-free, Dairy-free
September 10, 2020Printer Friendly Version
This is the EASIEST low-FODMAP roasted chicken recipe you have ever seen. It results in consistently moist, tender and delicious chicken. Just THREE ingredients!
Using a whole chicken is often more affordable than chicken pieces, and yields a large meal that everyone will enjoy.
I read this recipe on a blog list of popular family meals, and was pleasantly surprised that there was no need to modify it. It is already naturally low-FODMAP.
And while I didn’t ‘create’ this low-FODMAP 3 ingredient Roasted Chicken, I am certainly happy to share it!
Serve this delicious low-FODMAP Roasted Chicken with low-FODMAP Creamy Thyme Mashed Potatoes, low-FODMAP Glazed Carrots, low-FODMAP Smashed Salt and Vinegar Potatoes, or low-FODMAP Rice Quinoa. It is amazing.
You may also love:
- Low-FODMAP One Pan Italian Chicken with Vegetables
- Low-FODMAP Zesty Grilled Lime Chicken
- Low-FODMAP Lemon Butter Chicken with Pasta
- Low-FODMAP Copycat Panda Express Orange Chicken
- Low-FODMAP Maple Dijon Chicken Thighs
- Low-FODMAP Roasted Chicken with Maple and Rosemary
Or check out over 350 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Classic 3-Ingredient Roasted Chicken; Gluten-free, Dairy-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Prep time: 5 minutes
Bake time: 1 hour
Bake: 400 F, then 375 F
Equipment: large roasting pan or aluminum rimmed baking sheet
- 1 whole chicken (about 4-5 pounds), cut into pieces
- Typically this is 2 breasts, 2 thighs, 2 wings and 2 legs. However, if your butcher cuts larger pieces then you can portion them out after baking per your preference
- Can also substitute bone-in, skin-on chicken pieces (do not use boneless, skinless chicken, they will not cook well)
- If your butcher cuts up a whole chicken for you, they may include the back. You can opt to use it for gravy or stock, or throw it in to bake with the pieces
- ¼ cup olive oil
- 2 tablespoons (or more) of freshly ground salt and black pepper
- I used 1-2 twists of my grinder over both sides of all of the pieces, you will want to be generous with the seasoning
- Fresh parsley, for garnish (optional)
- Preheat oven to 400 degrees F
- Rinse chicken pieces and pat dry
- Drizzle half the olive oil on bottom of a large roasting pan or rimmed baking sheet, then rub the rest of the oil over the chicken pieces
- Ensure your pan is large enough that the pieces are not touching
- Sprinkle both sides of chicken pieces with salt and pepper and lay skin side up in pan
- Place the larger pieces at the outer margins of the pan, and the smaller ones toward the middle
- Cook for 30 minutes at 400 F, then lower oven temp to 375 F and cook for 15-30 minutes more (or until juices run clear (not pink) and the internal temperature of the chicken breasts or largest pieces is 170 degrees F
- If you find the smaller pieces cook faster, then it is OK to remove them while the remainder continues to bake
- If they are not browning that well, then turn broiler to high for the last 3 minutes or so
- Remove from oven and lightly cover with aluminum foil to rest for 5 to 10 minutes before serving
Printer Friendly Version