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IBS-Friendly Whole Roasted Chicken

About 2 years ago I made a whole roasted chicken for the first time and, to be honest, it didn’t come out the best. It was undercooked on the inside and a bit overcooked on the outside. Seriously, isn’t that the worst?

After that cooking disaster, I decided to take on the challenge of making the perfect roasted chicken, trying about ten times until I got the right flavors and cooking temperature. This time I added an extra flare and made it IBS-friendly. It turned out to be one of the greatest pieces of poultry I ever made, and ever so succulent.

I really took my time with this one and gave it the right tender, love, and care it deserved, and as a result, my family had seconds, which made me very happy. This would be great to make for a family dinner, and you can even save the carcass to make an IBS-friendly chicken stock. Give it a try and let us know what you think! Thanks!

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Servings: 7-8

Ingredients for IBS-friendly whole roasted chicken

  • 6-7 lb. whole free range chicken
  • 1 whole lemon, cut in half
  • Salt and black Pepper
  • ½ tsp. dried rosemary (or 4 fresh sprigs of rosemary)
  • ½ tsp. paprika
  • 4 ½ tbsps. Dairy free butter (brought close to room temperature)
  • ¼ tsp. Asafetida
  • 2 cups of baby carrots
  • 2 tbsps. lemon juice
  • 2 tbsps. white vinegar

Directions for IBS-friendly whole roasted chicken

  1. Preheat oven 425 degrees F.
  2. Clean and rinse the whole chicken, both the outside and inside, with water. Then rinse with lemon juice and vinegar, both outside and inside again. Pat dry and place in a large baking dish on a bed of baby carrots (feel free to add cut up potatoes and broccoli on the side of the chicken for additional vegetables).
  3. Generously (or to your liking) season the outside of the chicken with salt and pepper.
  4. In a small bowl, combine the paprika, rosemary, asafetida, and butter, and mix well. Cut a slit under the skin of the chicken and spread ¾ of the butter mixture underneath it. Then use the remaining butter mixture and spread mainly on top of the skin but also on other places of the chicken.
  5. Additionally, season the inside of the cavity with salt and pepper. Then add both halves of the lemon inside the cavity as well.
  6. Place the chicken inside of the oven uncovered for about 40 minutes on 425 degrees F. Then bring the temperature down to 350 degrees F and cook for another hour and 20 minutes, or until skin is brown and crisp. At least once or twice, make sure to baste the chicken so that the skin does not burn.
  7. Once done, take the chicken out of the oven and let it rest for at least 20 minutes while covered with aluminum foil. (Note: To really make sure the chicken is fully cooked, place a thermometer inside the center and make sure the internal temperature is above 180 degrees F. Or you can simply cut a slit in the thigh area and see if any clear juices run out. If so, then it is fully cooked. If pink juices flow, then it is not fully cooked and must be put back into the oven for additional time)
  8. Serve with any sides of your liking, and enjoy!

Nutrition facts

Per Serving

  • calories: 2003
  • carbohydrates: 2.1g
  • cholesterol: 987mg
  • potassium: 2204mg
  • protein: 255.3g
  • saturated fat: 34.1g
  • sodium: 418mg
  • sugars: 1g
  • total fat: 102.9g
Photograph by Hess Polanco. All rights reserved. Used with permission.

Disclaimer: does not provide any express or implied warrant toward the content or outcome of any recipe.

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