Dairy-Free Roasted Chicken and Vegetables
Savor the pure comfort food of Dairy-Free Roasted Chicken and Vegetables, a wholesome and flavorful one-pan meal perfect for family dinners or meal prepping. This recipe features juicy, golden-brown chicken seasoned with a zesty olive oil, lemon, garlic, and herb blend, paired with perfectly roasted carrots, red potatoes, zucchini, and onions for a colorful medley of tender vegetables. Free of dairy but full of rich flavor, this dish is simple to prepare with just 20 minutes of prep time and requires minimal cleanup. Ideal for those seeking a healthy, allergen-friendly dinner option, it transforms humble ingredients into a hearty, crowd-pleasing feast. Let this roasted dinner be the centerpiece of your next gathering or weeknight meal!
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Recipe Information
Ingredients
- 1 3-4 pounds whole chicken
- 3 tablespoons olive oil
- 1 whole lemon
- 4 whole garlic cloves
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 4 whole carrots
- 5 medium red potatoes
- 1 large red onion
- 2 medium zucchini
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it breast-side up in a large roasting pan or baking dish.
In a small bowl, mix together 2 tablespoons of olive oil, the juice of one lemon, salt, black pepper, rosemary, and thyme. Set aside the lemon halves.
Rub the olive oil mixture all over the chicken, including under the skin if possible, for extra flavor.
Insert the squeezed lemon halves and 2 garlic cloves into the cavity of the chicken.
Peel and slice the carrots into 2-inch pieces.
Quarter the red potatoes.
Cut the red onion into wedges.
Slice the zucchini into thick rounds.
In a large bowl, toss the carrots, potatoes, onion, zucchini, and the remaining 2 garlic cloves with the remaining tablespoon of olive oil, and season with salt and pepper to taste.
Scatter the vegetables around the chicken in the roasting pan.
Roast in the oven for about 1 hour and 15 minutes, or until the chicken's internal temperature reaches 165°F (74°C) and the vegetables are tender.
Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving.
Serve the chicken with the roasted vegetables on the side. Enjoy your dairy-free meal!
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 7606 mg | 331% | |
| Total Carbohydrate | 230.6 g | 84% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 57.7 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 5948 mg | 127% | |
*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.
