Lemon Herb Roast Chicken

This is the roast chicken you look up using Cluck, Yeah! Lemon Herb Poultry Seasoning. Cluck, Yeah! is a Low FODMAP lemon herb poultry blend  — it does the crust without the alliums, if you're on a Low FOMAP diet, but it tastes delicious! 

You need

• 1 whole chicken (about 3–4 lb)
• 2 tbsp olive oil
• 2–3 tbsp Cluck, Yeah!
• 1 lemon, quartered

Method

1. Heat the oven to 425°F. Pat the chicken completely dry. That dryness is what makes the skin crisp. Alternatively, you can spatchcock the chicken, salt it, and leave it uncovered in the fridge for 12 to 24 hours, and let the skin dry right out. 
2. Loosen the skin over the breast. Rub oil, then Cluck, Yeah!, under and over the skin. Put lemon in the cavity.
3. Roast until the thickest part of the thigh hits 165°F, about 1 hour to 1 hour 15 minutes. Rest 10 minutes.
4. Weeknight version: toss boneless thighs with oil, salt & pepper, and Cluck, Yeah!, sear skin-side down, finish at 400°F for about 12 minutes.
5. Weeknight version 2: toss thighs or drums with oil, salt, pepper, and Cluck, Yeah! and toss into the air fryer for 20 min. Let the chicken rest for 5-10 min, and then serve with a squeeze of lemon juice over top.

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