Marvelous Low-FODMAP Roasted Chicken with Maple and Rosemary; Gluten-free, Dairy-free

This is a traditional, whole bird low-FODMAP roasted chicken recipe that can also be modified for turkey. Although simple to prepare, the taste is nothing short of marvelous.  Perfect for a low-FODMAP Thanksgiving menu or the holiday season!

Check out over 200 more low-FODMAP recipes on my blog, including low-FODMAP Cranberry Sauce.

Be healthy and happy,

Rachel Pauls, MD


Marvelous Roasted Chicken with Maple and Rosemary Recipe; Gluten-free, Dairy-free

While this recipe has not been tested a single serving should be low-FODMAP based on the ingredients.

Modified from ‘Norene’s Healthy Kitchen’, Norene Gilletz, 2008.

Serves 6

Prep time: 15 minutes, marinate up to 2 days, bake time 1.25 hours.
Bake: 375 F

Ingredients

  • 1 whole chicken (3.5 lb)
  • 1 tsp kosher salt
  • 1 tsp freshly ground pepper
  • 1 tsp paprika
  • 2 TB lemon juice
  • 1TB olive oil
  • 1/4 cup pure maple syrup
  • 1 tsp dried rosemary, crumbled or 1 tsp low-FODMAP Happy Spices Italian Seasoning 
  • Optional garnish: fresh rosemary sprigs

Directions

  • Rinse chicken well and pat dry with paper towels
  • Trim fat
  • Season with salt, pepper, and paprika
  • In small bowl, combine lemon juice, oil, maple syrup and rosemary or Happy Spices Italian Seasoning for marinade
  • Mix well
  • Coat chicken with marinade, cover and refrigerate for at least 1 hour or up to 2 days
  • Bake at 375 F uncovered for about 1¼ hours or until golden
  • Baste occasionally if desired
  • Low-FODMAP drippings may be placed in gravy boat and served on side
  • Garnish with fresh rosemary
  • Enjoy with my low-FODMAP smashed salt and vinegar potatoes, your favorite veggies, low-FODMAP stuffing or low-FODMAP sweet potato casserole!

  • This low-FODMAP Roasted Chicken with Maple and Rosemary is my absolute favorite Friday meal!

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