Dairy-Free Classic Roast Chicken Dinner
Savor the comforting flavors of a **Dairy-Free Classic Roast Chicken Dinner**, a wholesome meal perfect for gatherings or weeknight indulgence. This recipe features a golden-roasted whole chicken infused with the bright aroma of lemon, garlic, and fresh herbs like rosemary and thyme, offering a feast for the senses without dairy ingredients. Nestled alongside tender oven-roasted potatoes, carrots, and onions, the dish is elevated with a splash of chicken broth for extra moisture and flavor. With easy preparation and just 90 minutes of cooking, this dairy-free dinner roast delivers a beautifully crisp skin, juicy meat, and perfectly caramelized vegetables. Ideal for those seeking a hearty, allergen-friendly option, this one-pan recipe is a true celebration of simple yet satisfying comfort food!
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Recipe Information
Ingredients
- 1 3-4 pounds Whole chicken
- 4 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 4 medium-sized Garlic cloves
- 1 medium Lemon
- 4 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 2 pounds Potatoes
- 4 medium-sized Carrots
- 1 large Onion
- 0.5 cup Chicken broth
Instructions
Preheat the oven to 425°F (220°C).
Remove the chicken giblets if they are included and pat the chicken dry with paper towels.
In a small bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper.
Rub the olive oil mixture all over the chicken, including under the skin of the breasts, if possible.
Crush the garlic cloves with the side of a knife, but leave them whole. Cut the lemon in half.
Stuff the chicken cavity with the lemon halves, garlic cloves, 2 sprigs of rosemary, and 2 sprigs of thyme.
Tie the chicken legs together with kitchen twine and tuck the wings underneath the body.
Peel and cube the potatoes and carrots into even chunks. Cut the onion into thick wedges.
Place the vegetables in a roasting pan or large ovenproof dish. Drizzle with 2 tablespoons of olive oil and season with the remaining 0.5 teaspoons of salt. Toss to coat.
Place the prepared chicken on top of the vegetables.
Pour 0.5 cup of chicken broth into the pan to keep the vegetables moist during roasting.
Roast the chicken in the preheated oven for 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.
Remove the vegetables from the oven, toss gently to combine all the flavors, and serve with carved chicken pieces.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 4216 mg | 183% | |
| Total Carbohydrate | 252.6 g | 92% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 34.5 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 6643 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
