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5 from 1 vote

Lemon Roast Chicken with Stoemp (mashed Potatoes w/ veggies)

Flavorful, tender and succulent Low fodmap lemon roast chicken recipe with stoemp: healthy mashed potatoes with veggies, in duchess potato style.
Prep Time30 mins
Cook Time1 hr 20 mins
Total Time1 hr 50 mins
Course: Dinner
Cuisine: Low Fodmap
Keyword: duchess potatoes, mashed potatoes, roast chicken
Servings: 4 people


For the Roasted Chicken

  • 1 chicken approx. 1,5 kg | 3,3 lbs
  • 1 lemon medium
  • 2 tbsp olive oil
  • A pinch of sea salt

For the Stoemp

  • 6 medium potatoes peeled and halved
  • 2 medium carrots peeled and chunked
  • 1 cup cabbage finely chopped
  • 1 cup lactose free milk
  • 1 egg
  • A pinch of sea salt
  • A pinch of pepper
  • 2 tsp nutmeg


  • Heat the oven to 190ºC/375ºF.
  • Place the chicken in a large roasting pan.
  • Insert the whole lemon inside the chicken. Please DO NOT open or cut the lemon, otherwise it won't work.
  • Season with sea salt and drizzle with olive oil.
  • Put it in the oven and roast for 40 minutes. Open the oven and make little cuts in the chicken with a sharp knife but be careful not to perforate the lemon. Drizzle the sauce into the chicken with a spoon.
  • Roast for another 40 minutes. There is no need to turn the chicken.
  • While the chicken is roasting, boil the veggies in a large pan with a pinch of salt.
  • When the vegetables are still firm but soft enough to mash, drain and mash them with a potato masher leaving some bits of vegetables for crunchiness (avoid using a ricer, as it will purée the vegetables and it won't be a stoemp).
  • With a wooden spoon, well incorporate the milk and egg and season with salt, pepper and nutmeg, to taste.
  • I suggest serving the stoemp in the form of duchess potatoes. In order to do so, force the purée from a piping bag in the desired shape and bake in the oven along with the chicken at 190ºC/375ºF for 40 minutes or until golden.