Low-FODMAP Herb-Roasted Chicken with Carrots & Green Beans

Ingredients

• 1750 g Whole chicken
• 6 tbsp Fresh rosemary
• 6 tbsp Fresh thyme
• 2 tsp Fresh oregano
• 1 piece(s) Lemon
• 30 tbsp Olive oil
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 420 g Carrots
• 200 g Green beans
• 15 tbsp Olive oil
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Pat the whole chicken dry inside and out with paper towels.
2. In a small bowl, mix rosemary, thyme, oregano, olive oil, the juice of part of a lemon, salt, and black pepper to make an herb paste.
3. Spread most of the herb paste evenly over the chicken skin and gently massage to help the flavors penetrate.
4. Stuff the remaining lemon and a little herb paste into the cavity.
5. Tie the legs with kitchen twine so the chicken holds its shape and cooks evenly.
6. Preheat the oven to about two hundred degrees Celsius.
7. In a bowl, toss the carrots and green beans with olive oil, salt, and black pepper until evenly coated.
8. Place the prepared whole chicken on a baking tray lined with parchment paper.
9. Arrange the carrots and green beans evenly around the chicken on the tray.
10. Roast until the chicken is cooked through and the juices run clear.
11. During roasting, occasionally remove the tray and spoon the pan juices over the chicken skin.
12. After roasting, remove the chicken and tent with foil to rest.
13. Carve the roast chicken and serve with the roasted carrots and green beans.

Storage and Meal Prep Tips