Dairy-Free Classic Sunday Roast with Vegetables and Gravy
Elevate your weekend dining experience with this Dairy-Free Classic Sunday Roast with Vegetables and Gravy—a heartwarming, wholesome dish that’s perfect for bringing the family together. Featuring a succulent, herb-rubbed whole chicken roasted to golden perfection, this recipe pairs beautifully with caramelized carrots, parsnips, red potatoes, and onions for a medley of comforting flavors. The homemade dairy-free gravy, crafted from savory pan drippings and enriched with a splash of soy sauce, ties the entire dish together in velvety decadence. With easy-to-follow steps and a prep time of only 20 minutes, this recipe delivers a complete feast that’s ideal for those with dairy restrictions yet crave traditional Sunday roast flavors. Whether for a celebratory meal or a cozy weekend treat, this recipe is a crowd-pleaser that proves indulgence can be simple and accessible.
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Recipe Information
Ingredients
- 1 approximately 3-4 pounds whole chicken
- 5 tablespoons olive oil
- 1 medium, juiced and zested lemon
- 4 minced garlic cloves
- 1 tablespoon, chopped fresh thyme
- 1 tablespoon, chopped fresh rosemary
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 medium, peeled and quartered carrots
- 2 medium, peeled and quartered parsnips
- 6 small, halved red potatoes
- 1 large, sliced yellow onion
- 2 tablespoons flour
- 2 cups chicken stock
- 1 tablespoon soy sauce
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together 3 tablespoons of olive oil, lemon juice, lemon zest, minced garlic, chopped thyme, chopped rosemary, salt, and black pepper.
Pat the chicken dry with paper towels and rub the olive oil mixture all over the chicken, including under the skin. Place the chicken breast-side up in a large roasting pan.
Toss the carrots, parsnips, potatoes, and onion in a large bowl with the remaining 2 tablespoons of olive oil and a pinch of salt and pepper.
Surround the chicken with the vegetables in the roasting pan.
Roast in the preheated oven for about 1 hour 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear when the thickest part of the thigh is pierced.
Transfer the chicken to a cutting board, tent with foil, and let rest for 15 minutes before carving.
For the gravy, place the roasting pan over medium heat on the stovetop. Sprinkle the flour into the pan drippings and stir continuously for 1-2 minutes until a roux forms.
Gradually whisk in the chicken stock, ensuring no lumps form. Add the soy sauce and bring the gravy to a simmer. Stir and cook until the gravy is thickened to your liking, about 5-7 minutes.
Taste the gravy and adjust the seasoning with salt and pepper if necessary.
Carve the chicken and serve it with the roasted vegetables and gravy alongside.
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 6154 mg | 268% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 36.6 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3648 mg | 78% | |
*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.
