A whole roasted chicken flavored with lemon and olive oil.

• 1 (4 to 5-pound) whole chicken
• ¼ cup olive oil
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice
• Salt and pepper

1. Preheat the oven to 425°F. In a small bowl, mix together the lemon zest and olive oil. Set it aside.
2. Line a roasting pan with aluminum foil. Pat the chicken dry with paper towels. Place it breast side up in the lined roasting pan.
3. Use your fingers to rub the lemon-oil mixture all over the chicken. Sprinkle it with the lemon juice. Season it with salt and pepper.
4. Bake uncovered for 1 hour and 15 minutes, or until cooked through. The FDA recommends cooking whole chicken to a minimum internal temperature of 165°F. Test this by inserting a food thermometer into the inner thigh, near the breast, but not touching any bones. When cooked, remove the chicken from the oven. Let it rest for 15 minutes before carving.
5. Serve warm.

Low-FODMAP swaps: ghee → olive oil (¼ cup).

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Adapted from Fun Without FODMAPs (Em Schwartz, MS, RDN) for this diet

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Weights are in US units; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.