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Low FODMAP "Ginger-Turmeric Rice with Maple-Glazed Roast Chicken"

Prep: 15 min; cook: 45 min; serves: 4

This recipe creates a delicious, flavourful roast chicken. Lemon juice, maple syrup and aromatic herbs give roast chicken the perfect balance of spicy sweetness and tang. Pair your chicken with a side of roasted vegetables and rice, and you’ve got a tasty, nutritious meal.


For the Chicken:

1 1/2 cup fresh lemon juice

1 (3 1/2 – 4 lbs.) whole roasting chicken

1 Tbsp. dried Italian herbs (or 1/2 Tbsp. dried oregano and 1/2 Tbsp. dried basil)

Salt and freshly ground pepper to taste

4-5 sprigs fresh thyme

1/3 cup organic maple syrup

For the Rice:

2 tablespoons grated and peeled fresh ginger

1 tsp ground turmeric or 1 tbsp grated and peeled fresh turmeric

½ cup skinless tomatoes

2 cups water

2 cups uncooked rice

1 tbs virgin olive oil

Salt & pepper to taste


  • Pour lemon juice in large bowl. Place chicken in juice. Cover with plastic wrap and refrigerate at least 1 hour. Turn chicken over and let marinate an additional hour.

  • Preheat oven to 450 degrees. Remove chicken from marinade. Sprinkle on Italian herbs, salt and pepper to taste. Place thyme sprigs in cavity of chicken.

  • Place the chicken breast side up on a rack in roasting pan. Roast uncovered for 15 minutes. Reduce heat to 375 degrees and roast for an additional 30 minutes.

  • Heat maple syrup and with pastry brush thoroughly coat chicken all over. Lower heat to 350 degrees. Continue to cook until well browned, about 45 minutes, occasionally basting chicken with the natural juices and recoating it with maple syrup.

  • Use a meat thermometer to make sure chicken is fully cooked at 170 degrees.

  • If desired, use gravy separator to remove fat from pan juices and ladle juice over brown rice.

  • Add olive oil to your pot. Add and stir together ginger and turmeric.

  • Add water and bring to a boil; boil for 2 minutes. Add rice and stir.

  • When the combo starts boiling, reduce heat to low, season with salt and pepper.

  • Cover; cook until most water is absorbed ~15 to 18 minutes.

  • Remove from heat; let stand, covered for ~ 7 minutes. Fluff rice with a fork before serving

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