Heat oven to 190C/fan 170C/gas 5. Wipe the chickens and season them inside. Using a skewer, prick the lemons all over, then put two inside each chicken. Tie the legs together, place in separate roasting tins, then brush each with 1 tbsp oil. Roast for 1 hr, then brush the skin with a little syrup and season with salt and pepper. Roast for a further 30-40 mins until the chickens are well cooked and glossy. Remove from the tins and leave to cool. They can now be wrapped in foil and stored in the fridge for up to 24 hrs.

To make the dressing, whisk together the lactose free cream, tarragon, lemon zest and juice, remaining oil, salt and pepper.

To serve, separate the leaves from the Little Gems, then arrange over two platters. Remove the breasts from the chickens in one piece, then pull the meat from the legs and wings and shred it. Cut each breast into 7-8 pieces. Put a little brown meat in each lettuce leaf, then top each with a slice of breast. Just before serving, drizzle a little dressing over each piece of chicken.

Recipe from Good Food magazine


2 chicken, about 1.6kg/3lb 8oz each

4 small lemons

2 tbsp olive oil

1 tbsp golden syrup

For the dressing

200g tub lactose/dairy free double cream

2 tbsp chopped tarragon

zest and juice ½ lemon

6 Little Gem lettuces

Low FODMAP Recipe

Lemon chicken with tarragon dressing

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