Dairy-Free Perfectly Roasted Chicken
Experience the ultimate comfort food with this "Dairy-Free Perfectly Roasted Chicken" recipe that guarantees a juicy, flavorful bird with irresistibly crispy skin. Coated in heart-healthy olive oil and infused with the fresh, zesty aroma of lemon, rosemary, and thyme, this exquisite meal is a standout for those seeking a dairy-free option without compromising on flavor. The chicken roasts atop a hearty bed of seasoned carrots, celery, and onions, which soak up savory juices for a side dish that’s just as show-stopping as the main attraction. With just 20 minutes of prep and a simple roasting technique, this dish is perfect for a hassle-free weeknight dinner or a centerpiece-worthy feast. Whether you're catering to dietary needs or just craving a classic, this easy dairy-free roast chicken recipe will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 4 tablespoons olive oil
- 1 whole lemon
- 3 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 5 whole garlic cloves
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 large onion
- 3 whole carrots
- 2 whole celery stalk
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels to ensure a crispy skin.
Rub the chicken all over with 2 tablespoons of olive oil, ensuring even coverage.
Season the chicken generously with salt and black pepper, both inside and out.
Cut the lemon in half. Squeeze one half over the chicken, and then place both halves inside the cavity.
Peel the garlic cloves; crush them slightly with the flat side of a knife and place them inside the cavity along with the rosemary and thyme sprigs.
Cut the onion, carrots, and celery into large pieces and place them in the bottom of a roasting pan to create a flavor-packed bed for the chicken.
Drizzle the remaining 2 tablespoons of olive oil over the vegetables and season with salt and pepper.
Place the chicken on top of the vegetables in the roasting pan, breast side up.
Transfer the pan to the preheated oven. Roast the chicken for about 70-90 minutes or until the juices run clear when you pierce the thigh, and a thermometer reads 165°F (74°C) at the thickest part of the breast.
Let the chicken rest for at least 15 minutes before carving, allowing the juices to redistribute.
Serve the roasted chicken with the aromatic vegetables and enjoy your perfectly roasted, dairy-free meal!
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 7434 mg | 323% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 20.7 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1726 mg | 37% | |
*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.
