Whether you're planning a delicious family meal or a holiday feast, this low FODMAP roasted chicken is dressed to impress! The secret is a savoury brine and a delicious herb rub that leave your bird crispy on the outside and juicy on the inside.
Combine brine ingredients together in a large stockpot. Bring to a boil and simmer for 5 minutes. Allow the brine to cool to room temperature and then put it in the fridge overnight.
Place your bird in the brine and allow it to sit in the fridge for 6-8 hours.
Preheat the oven to 450 degrees. Remove the bird from the brine and pat it dry with a paper towel. Insert carrots, green onions, fresh rosemary, and fresh thyme into the belly of the bird and secure the back legs over the opening using butchers twine.
Combine butter, dried rosemary and dried thyme in a small bowl. Rub the skin of the bird with 3 tbsp of the butter mixture. Make sure to get into the crevasses under the legs and wings.
Place the bird breast up on a roasting rack on a rimmed baking sheet. Cover the top of the chicken with cheesecloth and drizzle with remaining butter to keep it moist while roasting.
Place the bird on the center rack and reduce heat to 350 degrees. Cook for about 20 minutes per pound, basting every 30 minutes or so using the drippings in the pan.
Once the bird has reached a temperature of 170 degrees and the juices run clear, transfer the bird to a plate and allow it to stand for 15 minutes. The bird will continue to cook during this time. Once it reaches 180 degrees discard the vegetables in the abdominal cavity, carve your bird, and serve!
Brought to you by The FODMAP Formula - www.fodmapformula.com