Gluten-Free Classic Roast Dinner
Indulge in the comforting flavors of a **Gluten-Free Classic Roast Dinner**, a timeless favorite revamped to meet your dietary needs without compromising on taste. This hearty recipe features a perfectly roasted whole chicken, seasoned with fragrant thyme, zesty lemon, and garlic, paired with tender roasted potatoes, carrots, and steamed broccoli for a vibrant vegetable medley. The homemade gluten-free gravy, crafted from savory chicken drippings and stock, ties it all together with rich, velvety goodness. Ideal for family gatherings or Sunday suppers, this gluten-free roast dinner is both wholesome and satisfying, offering a delightful blend of crisp textures and bold flavors in every bite. Perfect for those seeking healthy, allergen-friendly comfort food, this dish is a showstopper on any table.
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Recipe Information
Ingredients
- 1 4-5 pounds Whole chicken
- 4 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 whole Garlic cloves
- 5 sprigs Fresh thyme
- 1 whole Lemon
- 4 large Russet potatoes
- 3 large Carrots
- 1 head Broccoli
- 2 cups Gluten-free chicken stock
- 2 tablespoons Cornstarch
- 3 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C).
Rinse the chicken inside and out under cold running water and pat dry with paper towels.
Rub the chicken with 2 tablespoons of olive oil, and season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
Stuff the cavity of the chicken with the garlic cloves, thyme sprigs, and half the lemon.
Place the chicken on a roasting pan with the breast side up and tuck its wings under its body.
Chop the remaining half of the lemon into quarters and add to the roasting pan.
Peel the potatoes, carrots, and trim the broccoli. Slice the potatoes into quarters and the carrots into thick rounds.
Place the potatoes and carrots around the chicken in the roasting pan, drizzle with the remaining 2 tablespoons of olive oil, and season with the remaining salt and pepper.
Roast in the oven for about 1 hour and 15 minutes, or until the internal temperature of the chicken reads 165°F (75°C) and the juices run clear.
About 10 minutes before the chicken is done, steam the broccoli until tender.
Remove the chicken and vegetables from the oven, cover with foil, and let rest for 10 minutes.
To make the gravy, pour the chicken drippings from the roasting pan into a saucepan, discarding any solids.
Add the gluten-free chicken stock to the saucepan and bring to a simmer over medium heat.
Mix the cornstarch and water in a small bowl to make a slurry, then slowly whisk into the stock until the gravy thickens.
Carve the chicken and transfer to a serving platter along with the roasted and steamed vegetables.
Serve with the gravy on the side and enjoy your gluten-free classic roast dinner.
Nutrition Facts
Calories |
2277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 7389 mg | 321% | |
| Total Carbohydrate | 332.5 g | 121% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 30.0 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 9038 mg | 192% | |
*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.
