Dairy-Free Classic Roast Dinner
Delight in the comforting flavors of a traditional Sunday meal with this **Dairy-Free Classic Roast Dinner**, a wholesome feast perfect for family gatherings or special occasions. This recipe features a golden, herb-infused roast chicken accompanied by perfectly seasoned roasted baby potatoes, carrots, parsnips, and tender blanched broccoli, ensuring a balanced and vibrant spread. A rich, velvety vegetable stock gravy ties everything together, offering all the indulgence of a classic roast without any dairy. With simple ingredients like fresh rosemary, lemon, and garlic delivering bold and aromatic flavors, this hearty, allergen-friendly meal is sure to impress. Ideal for anyone seeking a dairy-free twist on a timeless favorite, this roast dinner promises satisfaction with every bite.
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Recipe Information
Ingredients
- 1 3-4 lb whole chicken
- 4 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 4 garlic cloves, minced
- 1 lemon, sliced
- 3 rosemary sprigs
- 2 pounds baby potatoes
- 4 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 head broccoli, cut into florets
- 2 cups vegetable stock
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 425°F (220°C).
Prepare the chicken by patting it dry with paper towels. Rub 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper all over the chicken.
Stuff the cavity of the chicken with minced garlic, lemon slices, and rosemary sprigs.
Place the chicken in a roasting pan, breast side up, and roast for 1 hour and 15 minutes, or until the internal temperature reads 165°F (74°C).
While the chicken is roasting, toss the baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread them onto a baking sheet.
Add the carrots and parsnips to the same baking sheet as the potatoes, drizzle with the remaining 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
After the chicken has been roasting for 30 minutes, add the baking sheet with potatoes, carrots, and parsnips to the oven.
In the last 15 minutes of roasting, blanch the broccoli: Bring a pot of water to a boil, add the broccoli florets, and cook for 3-4 minutes until tender. Drain and set aside.
Remove the chicken and vegetables from the oven. Let the chicken rest for 10 minutes before carving.
To make the gravy, pour 2 cups of vegetable stock into a saucepan and bring to a simmer over medium heat.
Mix the cornstarch with 2 tablespoons of water to create a slurry, then slowly whisk it into the simmering vegetable stock. Cook until thickened, about 3-5 minutes.
Place the carved chicken on a platter with the roasted potatoes, carrots, parsnips, and blanched broccoli. Serve with the prepared gravy.
Nutrition Facts
Calories |
5667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.6 g | 356% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1397 mg | 466% | |
| Sodium | 6755 mg | 294% | |
| Total Carbohydrate | 303.3 g | 110% | |
| Dietary Fiber | 57.1 g | 204% | |
| Total Sugars | 49.1 g | ||
| Protein | 471.6 g | 943% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 797 mg | 61% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 11464 mg | 244% | |
*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.
