Fody's One-Pan Thanksgiving Roast Chicken


Prep Time: 5 minutes

Cooking Time: 60 minutes

Makes 6 servings

Description of Fody's One-Pan Thanksgiving Roast Chicken

Whether you're having a low key intimate holiday gathering or simply can't be bothered to spend hours roasting a turkey, this One-Pan Low FODMAP Roast Chicken & Veggies recipe is the perfect main dish for your holiday table! Requiring just 5 minutes of prep + about 1 hour of unattended cooking time, it's a quick + effortless one-pan roast so you can spend more time enjoying your guests + less time in the kitchen.

You will need a wide cast-iron or other heavy ovenproof pan to fit the chicken and all the vegetables in the one pan. The key to the crispy chicken skin is pre-heating the pan in the oven, and drizzling a little Fody Low FODMAP Garlic-Infused Olive oil in there. When you add the chicken and the vegetables they will immediately sizzle - a truly enticing sound! The chicken, carrots, parsnips and Brussels sprouts are tossed with additional oil and Lemon & Herb Spice Blend for extra flavor and succulence. 

Fody's One-Pan Thanksgiving Roast Chicken Ingredients

  • 3 1/2 to 4 pound (1.6 kg to 1.8 kg) whole chicken, at room temperature, wiped dry inside and out
  • 3 tablespoons Fody Low FODMAP Garlic-Infused Olive Oil, divided
  • Butcher’s twine
  • 2 teaspoons Fody Lemon & Herb Low FODMAP Spice Blend, divided
  • 6 medium carrots, trimmed and peeled
  • 3 medium parsnips, trimmed and peeled (halved lengthwise if very thick)
  • 3 medium Brussels sprouts, stem end trimmed and halved lengthwise
  • Kosher salt
  • Freshly ground black pepper

        Directions for Fody's One-Pan Thanksgiving Roast Chicken 

        To start this low-FODMAP chicken recipe, position rack in hottest area of oven. Place a 12-inch to 14-inch (30.5 cm to 35.5 cm) cast-iron pan or other heavy ovenproof dish in oven. Preheat oven to 425F/220°C.

        Meanwhile, rub the exterior of the chicken with 1 tablespoon of the oil, then sprinkle with 1 teaspoon of the Fody Lemon & Herb Spice Blend. Tie legs together with twine; set aside.

        Place the carrots, parsnips and Brussels sprouts in a mixing bowl and drizzle with 1 tablespoon of the oil and remaining 1 teaspoon of the Fody Lemon & Herb Spice Blend. Use hands or tongs to coat well; set aside.

        When oven is preheated, carefully and quickly take hot pan out of oven and drizzle the last tablespoon of oil in the bottom of the pan. Place chicken in the middle of the pan; the skin should sizzle when it hits the pan. Scatter the vegetables around the chicken evenly, then season everything with a little additional salt and pepper.

        Place in oven and close door and roast for 50 minutes undisturbed. After 50 minutes, check the chicken with an instant read thermometer. We suggest removing from oven when the thigh registers 160F/71C. Allow your one-pan chicken roast to rest for at least 10 minutes. The temperature should climb to 165F/74F. Your low FODMAP chicken is ready to serve with veggies alongside!

        About the Chef


        Kimberly Cauti

        Kimberly, the creator behind Pretty Delicious Life, began developing Low FODMAP friendly recipes in late 2017 after being diagnosed with SIBO/IBS. In order to work towards healing, she adopted a gluten free, low FODMAP diet and quickly realized she had a knack and passion for developing gut friendly recipes. She made it her mission to not only develop delicious meals + treats, but to create recipes that felt exciting for everyone. She believes that while healing can feel isolating, food is a vehicle to bring us together which is why all of her recipes are designed with the whole family in mind. 

        At Pretty Delicious Life, you will find delicious, healthy, gut-friendly recipes anyone will enjoy! You can follow along with her Instagram @prettydeliciouslife or check out her website www.prettydeliciouslife.comfor more deliciousness!

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