Gluten-Free Roast Chicken with Gravy
Elevate your next family dinner with this comforting and flavorful Gluten-Free Roast Chicken with Gravy recipe. Perfectly seasoned with olive oil, garlic, lemon, and fresh thyme, this succulent roast chicken sits atop a bed of roasted carrots, celery, and onion, creating a deliciously aromatic base. The gluten-free twist lies in the rich homemade gravy, crafted from gluten-free flour and chicken broth for a velvety texture that ties the meal together beautifully. Ideal for those with dietary restrictions, this hearty dish combines simplicity, elegance, and health-conscious ingredients, making it the star of any weekday meal or special gathering. Ready in just under two hours, it’s a wholesome, crowd-pleasing favorite that pairs excellently with roasted vegetables or creamy mashed potatoes.
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 5 cloves Garlic cloves
- 1 unit Lemon
- 1 bunch Fresh thyme
- 3 units Carrots
- 3 units Celery sticks
- 1 unit Onion
- 2 cups Gluten-free chicken broth
- 2 tablespoons Gluten-free all-purpose flour
- 2 tablespoons Butter
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it in a roasting pan.
Rub the chicken all over with olive oil, salt, and pepper.
Peel and lightly crush the garlic cloves, then place them inside the cavity of the chicken along with the lemon (cut into quarters) and the bunch of thyme.
Roughly chop the carrots, celery, and onion. Scatter them around the bottom of the roasting pan.
Tuck the wings of the chicken underneath the body, and, if desired, tie the legs together with kitchen twine.
Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear when you cut between a leg and thigh.
Transfer the chicken to a platter and tent with aluminum foil, allowing it to rest while you make the gravy.
For the gravy, heat the butter in a saucepan over medium heat.
Add the gluten-free all-purpose flour and stir continuously to form a roux, cooking for about 1-2 minutes without browning.
Gradually whisk in the gluten-free chicken broth until the gravy is smooth and thickened, about 5-7 minutes.
Pour any juices from the resting chicken into the gravy and mix well.
Strain the vegetables from the roasting pan and discard them or serve them alongside the chicken.
Season the gravy with additional salt and pepper to taste, and serve it alongside the roast chicken.
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 6993 mg | 304% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 20.6 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 449 mg | 35% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1982 mg | 42% | |
*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.
