Preheat the oven to 200C/400F/Gas 6.

For the spatchcocked chicken, place the chicken, breast-side down, onto a chopping board. Using good kitchen scissors cut through the flesh and bone along both sides of the backbone from the tail end to the head end and completely remove the backbone.

Place the chicken, breast-side down, onto a roasting tray and press it down as flat as possible. Once the chicken is flattened out, turn it breast side up in the roasting tray.

Mix the maple syrup, lemon juice, mustard and thyme leaves in a bowl until well combined. Season the chicken, to taste, with salt and freshly ground black pepper then, using your hands, slather the maple syrup mixture over the skin of the chicken.

Transfer the spatchcocked chicken to the oven to roast. Roast the chicken for 50 minutes, or until crisp, golden-brown and cooked through. (The chicken is cooked through when the juices run clear when a skewer is inserted into the thickest part of the chicken.) Remove the spatchcocked chicken from the oven and rest for 5-10 minutes before serving.

Into a small food processor add the white wine, Chardonnay vinegar, mustard, egg yolks, Worcestershire sauce and parmesan to the food processor and blend to a fine purée. Gradually add the rapeseed oil in a slow steady stream, blending continuously, until the dressing thickens and emulsifies. Season, to taste, with salt and freshly ground black pepper.

To serve, carve the chicken into pieces and divide among 4-6 plates. Mix the romaine lettuce with a drizzle of Caesar dressing, then pile immediately onto the plates alongside the chicken. Add more dressing to taste.

Recipe from Good Food magazine


For the roasted chicken

1 x 2kg/2lb 4oz free-range chicken

3 tbsp maple syrup

1 lemon, juice only

2 tbsp wholegrain mustard

4 sprigs fresh thyme, leaves only

salt and freshly ground black pepper

For the Caesar salad

75ml/3fl oz white wine

2 tbsp Chardonnay vinegar

2 tsp Dijon mustard

2 free-range egg yolks

½ tsp Worcestershire sauce

75g/3oz parmesan, grated

150ml/5fl oz rapeseed oil

salt and freshly ground black pepper

2 tbsp extra virgin olive oil

2 sprigs fresh rosemary, leaves only, finely chopped

1 head romaine lettuce, roughly chopped

Low FODMAP Recipe

Lemon and maple syrup-roasted chicken with Caesar salad

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