Recipes | Comfort Food

Orange Rosemary Roast Chicken Certified Low FODMAP by Monash University


Roast That Chicken!

I don’t mean to get preachy, but y’all have to have a simple whole roast chicken in your arsenal. I make one every week – and this recipe for Orange Rosemary Roast Chicken is Monash University Certified Low FODMAP, which means I can rest easy and KNOW that it is a perfect main dish item for us to have in our regular rotation.

Monash University Certified Low FODMAP Roasted whole chicken right out of the oven

We enjoy it the night of and the leftovers lend themselves to creativity – from tacos to enchiladas, soups, stir-fries, sandwiches and more. And it is easy. Super easy.

The Secret to Great Roast Chicken

Want to know the secret to the best roast chicken? Crispy on the outside and juicy on the inside? Leave it alone! And do not open the oven door! That high heat is going to do the work for you. That, and buying a great bird. We like air chilled and buy organic when possible as well.

piercing an orange for Monash University Certified Low FODMAP roast chicken

Place That Orange Where?

Placing a pierced citrus, in this case an orange, in the bird’s cavity might seem odd, but it is one of our favorite techniques and will give you a super juicy result.

Monash University Certified Low FODMAP roast chicken stuffed with orange

Monash University Certified Low FODMAP roasted chicken right out of the oven

Orange Rosemary Roast Chicken

“One serve of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™."

This chicken will become a weekly recipe for your dinner table. Super easy; crisp skin and juicy flesh.

Makes 6 servings


  • 1, 4-pound (1.8 kg) whole chicken
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon Low FODMAP Garlic-Infused Oil, made with olive oil or purchased equivalent such FODY Garlic-Infused Olive Oil
  • 2 teaspoons rosemary
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 1 orange or tangerine, zested with a rasp-style zester
  • Butcher’s twine


  1. Remove any giblets or chicken neck from chicken’s cavities. Liver should be discarded; reserve the rest for Chicken Stock. Pat chicken dry inside and out with paper towels. Carefully loosen the skin over the breast by working your fingers between skin and flesh by loosening any connective tissue; set aside and allow to come to room temperature while oven preheats.
  2. Position rack in middle of oven. Preheat oven to 450°F/230 ° Have a roasting pan ready that is large enough to hold the chicken with space all around.
  3. Combine softened butter, oil, rosemary, salt, pepper and citrus zest in a small bowl. Use this mixture to rub all over the bird’s skin and also under the skin, slathering the breast meat.
  4. Prick the orange or tangerine several times with a fork and stuff into cavity of chicken. Place chicken, breast side up, in roasting pan. Place in oven, close door and lower temperature to 425°F/220°
  5. Roast chicken for about 50 minutes undisturbed. Do not open oven door. The chicken is done when it registers 165°F/74°C in the thickest part of the thigh (make sure thermometer is not touching bone). You can also jiggle the wings and legs and they should feel loose in their sockets, or prick in one spot with the tip of a knife and juices should run clear. Depending on exact size of chicken and how cold it was when it went in the oven the cooking time might vary by about 10 minutes.
  6. Rest the chicken for about 10 or 15 minutes, which will allow the juices to distribute. Chicken is ready to serve. Leftovers will keep for about 4 days refrigerated in an airtight container or wrapped well with plastic wrap.