Gluten-free, very low lactose, FODMAP friendly
There’s a secret to this recipe’s pungency: instead of using just lemon juice and zest (the thin, yellow skin), you grind half a lemon in your blender or food processor—even the white rind, though not the seeds—and add it to the juice of a whole lemon. Pow!
- 3-5 lb roasting chicken, preferably local and free-range
- 1 tsp garlic-infused olive oil
- ½ stick butter (4 Tbsp), softened slightly
- juice of 1 lemon
- 1 Tbsp dried rosemary
- salt and pepper to taste
- ½ lemon, seeded and chopped
- Preheat oven to 350 F.
- Wipe chicken with damp paper towels, remembering to thoroughly clean or discard everything that touches raw chicken (including your hands) before it touches anything else. Set the chicken on a rack in a roasting pan, breast side up. Carefully slide your hand between skin and muscle and work loose the skin on top of the breast and thighs, except at the center of the breast.
- Chop the ½ lemon and remove the seeds. Grind it, along with the remaining ingredients, in your blender or food processor. If there are a few chunks of lemon, that’s all right. Just get it reasonably smooth.
- Take handfuls of the lemon-butter-herb mixture and slide them between the chicken’s skin and muscle. Spread the mixture as evenly as possible. Pat a bit of the mixture over the outside skin, too.
- Roast the chicken for approximately 2 hours, or until a probe thermometer reads 175 F and the juices run clear when you prick the skin at the thigh. Let the chicken cool at room temperature for about 10 minutes before carving it into serving pieces. Skim the fat from the pan juices, and serve them in a pitcher or gravy boat.