Soy-Free Perfectly Roasted Chicken
Experience the ultimate comfort food with this Soy-Free Perfectly Roasted Chicken recipe, designed to deliver flavor-packed juiciness without the use of soy-based ingredients. Perfect for family dinners or special gatherings, this dish features a succulent whole chicken seasoned with fresh rosemary, thyme, garlic, and lemon for a fragrant, zesty profile. The roasting process is enhanced by hearty vegetables like carrots, celery, and onion, which soak up the chicken’s rich juices and create a wholesome side dish. With its simple preparation, including a quick 15-minute prep time and easy basting technique, this soy-free recipe ensures a golden, crispy skin and tender, melt-in-your-mouth meat. Serve it fresh from the oven alongside the aromatic roasted vegetables for an irresistibly comforting meal that’s naturally gluten-free and perfect for soy-sensitive diets.
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Recipe Information
Ingredients
- 3.5 pounds Whole chicken
- 3 tablespoons Olive oil
- 1 whole Lemon
- 6 cloves Garlic
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 whole Carrots
- 2 medium Onion
- 3 whole Celery stalks
Instructions
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
Pat the chicken dry with paper towels and place it in a large roasting pan.
Drizzle 2 tablespoons of olive oil over the entire chicken and rub it all over to ensure even coating.
Cut the lemon into quarters. Stuff the lemon quarters, rosemary sprigs, and 4 peeled garlic cloves inside the cavity of the chicken.
Peel and lightly crush the remaining 2 garlic cloves and add them to the pan.
Rub 1 teaspoon of salt and 1/2 teaspoon of black pepper inside the cavity.
Season the outside of the chicken with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Cut the carrots, onions, and celery into large chunks and scatter them around the chicken in the roasting pan.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables.
Place the pan in the preheated oven and roast for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit (75 degrees Celsius).
Baste the chicken with its juices halfway through the cooking process for added moisture and flavor.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the roasted chicken with the vegetables, drizzling some of the pan juices over the top for extra flavor.
Nutrition Facts
Calories |
885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 5089 mg | 221% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 26.7 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1948 mg | 41% | |
*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.
