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Low FODMAP Whole Roast Chicken & Vegetables

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Low FODMAP Whole Roast Chicken & Vegetables

Do you need another chicken recipe? YES and this Low FODMAP Whole Roast Chicken & Vegetables is it! Once you make it, you will be able to vary it to your liking with seasoning or other low FODMAP vegetables. They key is a cast iron pan and a very hot oven.

Low FODMAP whole roast chicken and vegetables in cast iron pan on white quartz
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Crank It Up

425°F (220°C) is going to work its magic along with a cast iron pan. Cast iron is simply superior at retaining heat, which is going to yield an incredibly juicy chicken with crisp skin – the combo you want.

You preheat the pan in the oven while the oven itself preheats. When you add the chicken, back side down, it hits the pan and sizzles. Vegetables are quickly scattered about and in the oven it goes.

Carrots & Parsnips Have No FODMAPs

There are some fruits and vegetables that have no FODMAPs and they should become your best friends in the kitchen. Carrots and parsnips are among our favorites.

vertical image whole roast chicken and vegetables in cast iron pan on gray quartz

Are Brussels Sprouts Low FODMAP?

Many folks think that Brussels sprouts are off limits – and they are in large portions. They are low FODMAP Green Light at 38 g. Now before you balk and say that sounds tiny, look at the images below.

sizes of Brussels sprouts

First, look at the various sizes of Brussels sprouts above. The Monash app says that a 38 g serving of Brussels sprouts is equivalent to 2 sprouts, but as the images here show, the weight is what you want to pay attention to.

I bought these sprouts loose by the pound and as you can see, the smallest was a mere 12 g and the largest was more than double that size (almost triple!) at 32 g. If this post doesn’t convince you to use your scale – or buy one – I don’t know what will!Comparison weights of Untrimmed Brussels sprouts and trimmed Brussels sprouts

Now, let’s get even more granular and look at the weight of the sprouts once they are trimmed. The numbers in the bottom row above are the trimmed weight of each sprout. So an untrimmed 12 g sprout ends up being 9 g trimmed, etc. Brussels sprouts have a very hard, heavy stem end, which must be trimmed away before cooking and eating.

When Monash tells us that we can have 38 g of Brussels sprouts, they mean that’s the amount we can actually eat. These images and numbers should help you understand that this will means you will begin with morethan 38 g BEFORE you trim the vegetables. This of course stands for all vegetables and fruit. Focus on the FINAL weight of what you are actually eating.

vertical whole roast chicken with vegetables in cast iron pan closeup

Low FODMAP whole roast chicken and vegetables in cast iron pan on white quartz
4 from 4 votes

Low FODMAP Whole Roast Chicken & Vegetables

Our favorite way to roast chicken is in a cast iron pan and in a very hot oven.

Makes: 6 Servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Author: Dédé Wilson

Ingredients:

  • 1, 3½ to 4 ½- pound (1.6 kg to 2 kg) whole chicken, giblets removed, patted dry
  • Kosher salt
  • Freshly ground black pepper
  • 4 medium carrots, scrubbed, trimmed, cut into 4-inch-long (10 cm) by ½-inch (12 mm) wide pieces
  • 2 medium parsnips, scrubbed, trimmed, cut into 4-inch-long (10 cm) by ½-inch (12 mm) wide pieces
  • 8- ounces (225 g) trimmed Brussels sprouts, halved lengthwise
  • 3 tablespoons extra-virgin olive oil, divided

Preparation:

  1. Pat chicken dry with paper towels and season generously with salt, inside and out. Tie legs together with kitchen twine. Let sit while oven preheats.
  2. Place a rack in upper third of oven (allowing room for height of chicken of coursand set a 12-inch to 14-inch (30.5 cm to 35.5 cm) cast-iron skillet in oven. Preheat oven to 425°F (220°C).

  3. Meanwhile, toss carrots, parsnips and Brussels sprouts together with half the olive oil in a large bowl to coat; season with salt and pepper.
  4. Once oven reaches temperature, coat the chicken with some of the reserved oil. Drizzle remaining oil into hot skillet. Place chicken in the middle of skillet and scatter vegetables around. Roast until an instant-read thermometer inserted into the thickest part of the thigh (not touching bonregisters 165°F/74°C, about 50 to 60 minutes. Let chicken rest in skillet at least 10 minutes.
  5. Transfer chicken to a cutting board and carve. Serve with vegetables.

Tips

  • Let’s talk flavor and texture! Choose your chicken wisely. We prefer air-chilled chickens, which we find reliably provide the best texture and flavor. Kosher chickens can be good as well, in which case you do not need to add salt, or at least use less.
Course: Dinner, Main Course
Cuisine: American

Nutrition

Calories: 300kcal | Carbohydrates: 13g | Protein: 29g | Fat: 14g | Saturated Fat: 1g | Sodium: 1mg | Fiber: 1g | Sugar: 4g | Iron: 1mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.


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