Herb Roasted Whole Chicken (Low FODMAP Seasoning)

Making a roasted whole chicken from scratch may seem like a daunting and time consuming task, but it’s actually surprisingly easy! Roasted chicken is a huge crowd pleaser, especially after your significant other has endured the irresistible smell for over an hour.

I actually took this photo at my parents’ house becuase my mom has an amazing roasting pan. I was able to roast two chickens and we all had leftovers for days. When I make roasted whole chicken at home, I use a glass Pyrex pan lined with parchment paper and a thick layer of carrots. The carrots get seasoned with all the herby goodness from the seasoning as they cook!

If you celebrate and have yet to decide on your Easter dinner, this recipe is a great option. Seriously, it’s one of those rare dishes that seems so complicated, but is unbelievably simple. No one has to know!

While I am not currently on the elimination phase of the Low FODMAP diet, I am personally sensitive to both onions and garlic (especially onions). That’s why the herb seasoning is low FODMAP. If I’m feeling fancy, I’ll make my own onion and garlic infused oil to rub the chicken with. That’s another recipe for another day.

Let me know if you try my recipe or if you have your own roasted chicken recipe to share below!

Print Recipe

Herb Roasted Whole Chicken

The picture shows two roasted whole chickens. This recipe is for one chicken, but you can double the amount of seasonings if you want to make two chickens!

Course

Main Dishes

Prep Time

30 Minutes

Cook Time

1-1.5 Hours

Servings

Servings

Ingredients

• 3 pound whole chicken
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon thyme, dried
• 1/4 teaspoon sage, dried, ground
• 1/2 tablespoon parsley, dried
• 2 bay leaves
• 1/2 lemon, quartered

Course Main Dishes Prep Time 30 Minutes Cook Time 1-1.5 Hours Servings Servings Ingredients 3 pound whole chicken 1 tablespoon olive oil 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1/2 teaspoon thyme, dried 1/4 teaspoon sage, dried, ground 1/2 tablespoon parsley, dried 2 bay leaves 1/2 lemon, quartered

Instructions

1. Preheat your oven to 375°F and gather your ingredients.
2. Combine the dried thyme, sage, and parsley in a small mixing bowl.
3. Remove the chicken from the package and remove the giblets. If you have a great go-to recipe for using giblets, let me know in the comments below!
4. Place the chicken, breast up, in a roasting pan. If you do not have a roasting pan, you can use a large, oven safe glass baking pan and arrange whole carrots or other vegetable under the chicken in order to raise it up and keep it from burning.
5. Rub olive oil onto the skin of the chicken and inside the cavity.
6. Rub the salt, pepper, and herb mixture onto the skin and inside the chicken.
7. Place two bay leaves inside the chicken cavity.
8. Squeeze the lemon quarters into the cavity and place the squeezed lemon inside. Your chicken is now ready for the oven!
9. Bake the chicken until a thermometer inserted into the thigh reads 165°F, about 1-1.5 hours. Basting every 30 minutes using the drippings will help keep the chicken moist. Cooking times will vary depending on your oven and chicken size, so check sooner rather than later!
10. Once fully cooked, remove the chicken and let it rest for 15 minutes.
11. Carve and enjoy your juicy and impressive chicken dinner!

Recipe Notes

If you are not on the low FODMAP elimination diet and are able to eat onions or garlic, feel free to use them in your rub.