Soy-Free Roast Chicken with Gravy
Create a show-stopping centerpiece for your next dinner with this Soy-Free Roast Chicken with Gravy, a flavorful and allergen-friendly twist on the classic comfort food dish. Perfectly seasoned with fresh herbs, garlic, and lemon, this tender, golden-brown roast chicken is nestled atop a bed of aromatic vegetables for added depth of flavor. The homemade gravy, crafted from the rich, savory pan drippings and a velvety butter-and-flour roux, ties the dish together beautifully. Perfect for family gatherings or cozy Sunday suppers, this recipe is easy to prepare, with just 20 minutes of prep time, and yields a deliciously satisfying meal for up to six servings. Whether you're looking for a soy-free dinner option or a crowd-pleasing roast, this recipe delivers on taste, texture, and presentation.
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Recipe Information
Ingredients
- 1 approximately 4-5 pounds whole chicken
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 bunch, stems removed fresh thyme
- 1 bunch, stems removed fresh rosemary
- 1 head, halved crosswise garlic
- 1 cut into quarters lemon
- 2 medium, cut into chunks carrot
- 1 large, quartered onion
- 2 cut into chunks celery stalks
- 2 cups chicken broth
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels. Coat the outside and inside of the chicken with olive oil.
Season the chicken generously with 1.5 teaspoons of salt and 1 teaspoon of pepper.
Stuff the cavity of the chicken with half of the thyme, rosemary, garlic halves, and lemon quarters.
Place the remaining thyme, rosemary, garlic, lemon, carrot chunks, onion, and celery at the bottom of a roasting pan to create a bed for the chicken.
Position the chicken on top of the vegetables in the roasting pan.
Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
Roast the chicken in the preheated oven for about 1.5 hours or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Remove the chicken from the oven and let it rest for at least 15 minutes before carving.
For the gravy, strain the pan drippings and discard the solids. Skim off any excess fat.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly add the chicken broth, whisking constantly to avoid lumps. Add the reserved pan drippings and season with 0.5 teaspoon black pepper.
Continue to cook, whisking constantly, until the gravy is thickened, about 4-5 minutes.
Carve the chicken and serve with the homemade gravy.
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 5305 mg | 231% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 19.5 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 766 mg | 59% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3247 mg | 69% | |
*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.
