Super Easy Low Histamine Roast Chicken (also Low Oxalate, Low Lectin)
Roast Chicken is my weekly, easy go-to for lunches and dinners. It takes very little prep time, and you just have to be around to take it out of the oven. Once it cools down a little, you can quickly cut it into individual serving sizes and have meals for the week! I put it in salads, wraps, or have it as the main course with sides of veggies. What you can do with the leftovers is really limitless!
Now, I do have to tell you I’m a bit of a lazy cook. It isn’t that I don’t like cooking, I do. I just have a lot of other things to spend my time on. And I don’t want to spend all day in the kitchen. But I also want my food to taste really good. So I am always looking for the easiest ways to make food that tastes great.
To keep histamine levels low, it is always important to start with very fresh ingredients and the right handling and storage. For more information on this, you can check out my post on Are you Raising your Histamine Levels with these Meat Handling Mistakes?
Pasture raised chicken is less inflammatory than grain fed meat. So get pasture raised chicken whenever you can.
After you’ve read the post Are you Raising your Histamine Levels with these Meat Handling Mistakes? …check out this super easy roast chicken recipe and then give it a try. Let me know what you think in the comments!
1 pasture-raised chicken, mostly thawed – 2.5-4 lbs
Herbamare* Organic Herbed Sea Salt
2 Organic Lemons
Fresh Cracked Pepper
Organic garlic cloves, peeled (optional)
- Preheat oven to 350.
- Pour out any blood that is in the cavity. You don’t have to wash the chicken. In fact, most hygiene experts recommend you skip washing. They say it can increase your chance of getting sick through bacteria transfer. The bacteria will die in the cooking process.
- Put the chicken in a baking dish. I like to put down a silicone mat* in the pan to prevent sticking and for easy cleanup. Then place the chicken in the pan on top of the silicone mat. Or you can grease the pan with some ghee just place the chicken directly in the pan. Breast side down will give you more tender breast meat. Or breast side up will give you crispier skin.
- Sprinkle the Herbamare over all sides of the chicken. You can also add some fresh cracked pepper if you like.
Optional: slice lemons in half and place in the cavity. Place peeled garlic cloves in cavity. I usually skip this, but it does add a nice flavor.
- Bake at 350 for about 90 minutes (depending on your oven) or until the chicken is cooked through. Be sure to check the thighs and breasts. The liquid should be clear with no hint of pink. Check with a meat thermometer if you aren’t sure.
- Right after you serve the chicken, place the remaining whole chicken in the fridge to cool down while you eat. Putting it in the fridge right away will slow down any rising histamine levels. After you eat and as soon as the chicken is cool enough to handle, separate the meat into individual pieces and freeze.
That’s it! Easy peasy! What did you think of this recipe? Do you have any roast chicken tips? You can add your thoughts below.
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