Are you looking for an easy yet delicious roast chicken recipe that you can serve this Thanksgiving and Christmas? We have just the recipe for you! Rebecca's Lemon and Thyme Roast Chicken recipe is succulent, delicious and is sure to be a crowd-pleaser this festive season. Not only is it SIBO-friendly, but it tastes amazing with the clever use of herbs and lemon.
Rebecca mixes together an aromatic mix of herbs, lemon zest and butter (or ghee or any fat that you can tolerate) and places it underneath the chicken skin. This transforms the meat as it cooks, keeping it succulent and imparting a lovely flavour through it. By adding lemon segments and extra herbs in the cavity of the chicken, they also help the flavours to merge as they steam through the cooking process.
We love to pair this dish with roast vegetables. Why not try our Trio of Roasted Vegetables?
Thanks to our lovely friends at Organic Angels for supplying the scrumptious organic vegetables featured in this recipe. Click here to find out more about how they could deliver beautiful organic produce to your door.
Classification: Gluten free, grain free, sugar-free, low FODMAP
1 whole free-range chicken
4 tbs butter, ghee or fat you can tolerate, softened
1 bunch thyme
2 tsp salt
2 tsp pepper
1 tbs olive oil
1 bunch baby carrots, washed and trimmed
Pre-heat your oven to 180C / 350F.
Place the softened ghee in a bowl. Zest the lemon and add it to the bowl. Set the lemon aside. Remove about 1 tablespoon of thyme leaves from the bunch and chop lightly. Add to the bowl. Add 1 teaspoon each of salt and pepper. Stir to combine. Set aside.
Rinse and pat your chicken dry. Carefully separate the skin away from the meat on the breast and leg meat, by sliding your finger under the skin and gently pulling it away from the meat. This will allow you to create a pocket for the flavoured ghee.
Taking a spoonful at a time, slide the ghee mixture under the skin, being careful not to pierce the skin. Insert ghee to cover the breast and leg meat. Place the lemon inside the cavity along with half of the thyme. Secure the legs together with kitchen string. Rub olive oil over the chicken, then sprinkle with the remaining salt and pepper.
Place the remaining thyme on the base of a roasting tray. Place the chicken on top of it. Add the carrots around the chicken. Place in the oven for 1 hour, or until the chicken is cooked through. If the chicken is browning too quickly, cover it lightly with foil.
Once cooked, remove from the oven and let rest for 15 minutes before carving. Serve with roasted carrots.
Want more recipes like this?
The SIBO Family Favourites eCookbook is jam-packed with delicious SIBO-friendly recipes that the whole family will love. Recipes are gluten-free, dairy-free (or dairy-free alternative), refined sugar-free, soy-free, grain-free (except some rice and quinoa) low FODMAP options, easy to make, affordable and most importantly, delicious.