Dairy-Free Roast Chicken with Gravy
Elevate your Sunday dinner with this flavorful Dairy-Free Roast Chicken with Gravy recipe—perfect for a wholesome, satisfying meal without dairy. This roasted chicken boasts irresistibly crispy skin, seasoned simply with olive oil, salt, and pepper, while fragrant lemon, fresh rosemary, and thyme infuse the meat with vibrant flavors. Roasted atop a bed of hearty aromatics like carrots, celery, onion, and garlic, the natural juices create the foundation for a velvety, dairy-free gravy thickened with cornstarch. Ready in just under two hours, this recipe offers a comforting yet elegant centerpiece that pairs beautifully with roasted vegetables or mashed potatoes. Whether you're accommodating dietary restrictions or simply craving a classic, this roast chicken is a must-try for home cooks seeking a customizable and crowd-pleasing dish.
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Recipe Information
Ingredients
- 1 3 to 4-pound whole chicken
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 whole lemon
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 whole garlic cloves
- 1 large yellow onion
- 2 medium carrot
- 2 medium celery stalk
- 2 cups chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels, ensuring the skin is dry for crispiness.
Rub the chicken all over with olive oil, then season inside and out with salt and pepper.
Cut the lemon in half and place the halves inside the chicken cavity along with the rosemary and thyme sprigs.
Peel and coarsely smash the garlic cloves and add them to the chicken cavity.
Roughly chop the onion, carrots, and celery, then spread them in the bottom of a roasting pan.
Place the chicken, breast side up, on top of the vegetables in the pan.
Roast the chicken in the preheated oven for 1 hour 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes.
To make the gravy, carefully pour the pan drippings and vegetables into a sieve over a bowl, pressing lightly to extract flavors.
Discard the solids and skim off excess fat from the collected broth.
Transfer 1 1/2 cups of the strained broth to a saucepan and bring to a simmer over medium heat.
In a small bowl, mix the cornstarch and water until smooth, then slowly whisk this slurry into the simmering broth.
Continue to cook the gravy, stirring constantly, until thickened, about 3-5 minutes.
Carve the rested chicken and serve with the dairy-free gravy on the side.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 6089 mg | 265% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 14.2 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1596 mg | 34% | |
*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.
