Soy-Free Classic Roast Chicken Dinner
Experience the ultimate comfort meal with this Soy-Free Classic Roast Chicken Dinner, a timeless recipe crafted for simplicity and bold, natural flavors. Featuring a succulent whole chicken seasoned with olive oil, fresh rosemary, thyme, and zesty lemon, this dish roasts to golden perfection alongside hearty Yukon gold potatoes, carrots, and red onion. Infused with the rich aroma of garlic and a splash of chicken broth for extra moisture, this soy-free, gluten-free meal is perfect for family gatherings or a Sunday feast. With minimal prep and a foolproof cooking method, you’ll achieve tender, juicy chicken and caramelized vegetables that pair beautifully with the savory pan juices. Ideal for anyone seeking a wholesome, classic dinner that feels both indulgent and nourishing!
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 3 tablespoons Olive oil
- 1 Lemon
- 4 Garlic cloves
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 Carrots
- 4 Yukon gold potatoes
- 1 Red onion
- 1 cup Chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken inside and out and pat it dry with paper towels.
Rub the olive oil all over the chicken, ensuring it's evenly coated.
Cut the lemon in half and place it inside the cavity of the chicken along with the garlic cloves, rosemary, and thyme sprigs.
Tie the chicken legs together with kitchen twine to ensure even cooking.
Season the chicken with salt and black pepper, making sure to coat the entire bird.
Cut the carrots, potatoes, and red onion into large chunks and place them in the bottom of a roasting pan.
Pour the chicken broth over the vegetables.
Place the chicken on top of the vegetables in the roasting pan.
Roast the chicken in the preheated oven for about 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the thigh is pierced.
Occasionally baste the chicken with the juices from the pan to keep it moist.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the chicken with the roasted vegetables and any pan juices.
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5696 mg | 248% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 28.0 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4517 mg | 96% | |
*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.
