Paleo Roast Chicken with Gravy
Elevate your dinner table with this nourishing and flavorful Paleo Roast Chicken with Gravy—a hearty centerpiece that's perfect for clean eating and gluten-free meals. This recipe combines the succulence of tender roasted chicken with a rich, silky homemade gravy that’s crafted from pan drippings and fortified with roasted vegetables for maximum depth of flavor. Seasoned with a vibrant blend of aromatic rosemary, garlic, and zesty lemon, the chicken is roasted to golden perfection atop a bed of onions, carrots, and celery for extra layers of taste. The Paleo-friendly gravy, thickened with arrowroot powder instead of traditional flour, keeps this dish wholesome and diet-conscious without sacrificing indulgence. Perfect for a Sunday dinner or a special gathering, this easy-to-follow recipe is a guaranteed crowd-pleaser—beautifully paired with your favorite sides or served simply with a refreshing salad.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 approximately 4 pounds whole chicken
- 3 tablespoons olive oil
- 1 lemon
- 2 tablespoons fresh rosemary
- 6 garlic cloves
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 onion
- 2 carrots
- 2 celery stalks
- 2 cups chicken stock
- 2 tablespoons arrowroot powder
- 3 tablespoons cold water
Instructions
Preheat the oven to 425°F (220°C).
Rinse the chicken and pat it dry with paper towels.
In a small bowl, mix together the olive oil, zest from the lemon, minced garlic cloves, chopped rosemary, sea salt, and black pepper.
Rub the olive oil mixture all over the chicken, making sure to get some under the skin for extra flavor.
Cut the lemon in half and place it inside the cavity of the chicken along with two garlic cloves left whole.
Roughly chop the onion, carrots, and celery. Place them in the bottom of a roasting pan to create a bed for the chicken.
Sit the chicken on top of the vegetables, breast side up.
Tie the legs together with kitchen twine for even cooking.
Roast the chicken in the preheated oven for 15 minutes.
Reduce the oven temperature to 375°F (190°C) and continue roasting for about 75 minutes longer, or until the juices run clear when the thigh is pierced, or a meat thermometer reads 165°F (75°C).
Remove the chicken from the oven and let it rest on a cutting board, covered loosely with foil, for 10-15 minutes.
While the chicken rests, transfer the roasted vegetables to a saucepan, removing as much fat from the pan juices as possible and then adding those juices to the saucepan.
Add chicken stock to the saucepan and bring to a gentle simmer on medium heat.
Mash the vegetables in the stock to help release their flavors.
In a small bowl, mix arrowroot powder with cold water to make a slurry.
Gradually whisk the slurry into the simmering stock, stirring continuously until the gravy thickens, about 5-7 minutes.
Strain the gravy into a clean saucepan or bowl to remove the vegetable solids, if desired.
Slice the rested chicken, serve with the Paleo gravy, and enjoy!
Nutrition Facts
Calories |
1041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 5232 mg | 227% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 16.9 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1473 mg | 31% | |
*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.
