A whole roast chicken flavored with orange zest, rosemary, and olive oil.

• 1, 4-pound (1.8 kg) whole chicken
• 1 tablespoon olive oil, (softened)
• 1 tablespoon Low FODMAP Garlic-Infused 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 the chicken's cavities. Discard the liver, and reserve the rest for chicken stock. Pat the chicken dry inside and out with paper towels. Carefully loosen the skin over the breast by working your fingers between the skin and flesh, loosening any connective tissue. Set the chicken aside and let it come to room temperature while the oven preheats.
2. Position a rack in the middle of the oven. Preheat the oven to 450°F/230°. Have a roasting pan ready that is large enough to hold the chicken with space all around.
3. Combine the olive oil, garlic-infused oil, rosemary, salt, pepper, and citrus zest in a small bowl. Rub this mixture 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 it into the cavity of the chicken. Place the chicken, breast side up, in the roasting pan. Place it in the oven, close the door, and lower the temperature to 425°F/220°.
5. Roast the chicken for about 50 minutes undisturbed. Do not open the oven door. The chicken is done when it registers 165°F/74°C in the thickest part of the thigh; make sure the 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 the juices should run clear. Depending on the exact size of the 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 lets the juices distribute. The chicken is ready to serve. Leftovers keep for about 4 days refrigerated in an airtight container or wrapped well with plastic wrap.

Low-FODMAP swaps: butter → olive oil (1 tablespoon, in the rub).

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

Adapted from FODMAP Everyday (Dédé Wilson) 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.