My One Pan Roasted Chicken and Veggies Recipe (gf, df + low FODMAP)
My one pan roasted chicken and veggies recipe is so easy to make, plus it's gluten free, dairy free and low FODMAP too. Get those Autumnal vibes!
Servings 4
Ingredients
For the chicken
- 1 whole chicken (mine was 2kg)
- 3 tbsp dairy free spread (butter is fine to use if you can have dairy)
- 2 lemons
- 3 tbsp dried rosemary
For the veggies
- 800 g potatoes (i left mine unpeeled - it was 2 large potatoes)
- 4 carrots, chunkily chopped
- 2 parsnips, peeled and chopped
- 1 beetroot, peeled and chopped (optional - colour wise it looks fab!)
- garlic infused oil
- fresh thyme, just the leaves
- fresh rosemary, just the leaves
- salt and pepper
- 1 lemon
Instructions
- Turn your oven on to 180C Fan.
- Chop up all your vegetables and place them in a large roasting tin. Add in your fresh thyme, rosemary and then mix up and coat with garlic infused oil. Season with a little salt and pepper.
- Chop a lemon into quarters and add one to each corner of your roasting tin.
- Prepare your chicken. Rub your spread under the skin of the chicken and on top of the skin too. Sprinkle the dried rosemary and lemon zest on top of the chicken.
- Place a whole lemon in the cavity and place it in the centre of your roasting tin with the veg surrounding it and beneath it.
- Place in the oven for about 80 - 90 minutes (I check mine after 60 minutes using my Thermapen to see whether it is cooked through and then every 10 minutes after till it's done! It needs to be 74C or above to be cooked through.)
- Once the chicken is cooked and nicely golden on top, remove it from the roasting tray and place under some foil to rest for 10 minutes.
- Pop the veggies back in the oven to finish crisping up for up to 10 minutes.
- Finally carve the chicken and serve up with the vegetables and juices. Enjoy!
Notes
You can use any vegetables that you like to roast - sweet potatoes, butternut squash, swede all work really well too.