Whole30 Roast Chicken with Gravy
Transform your weeknight dinners with this flavorful Whole30 Roast Chicken with Gravy, a perfect blend of simplicity and indulgence. This recipe features a juicy, perfectly seasoned whole chicken roasted to golden-brown perfection, enhanced with fresh rosemary, thyme, and a hint of lemon for a burst of aromatic flavor. The star of this dish is the rich, silky gravy made from pan drippings and thickened naturally with arrowroot powder, aligning seamlessly with Whole30 guidelines. Quick prep and hands-free cooking make this wholesome dinner ideal for busy schedules, while its mouthwatering presentation ensures it's equally suited for special occasions. Serve with roasted vegetables or your favorite sides for a nourishing, flavor-packed meal that will impress family and guests alike.
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Recipe Information
Ingredients
- 1 whole chicken (3-4 pounds)
- 2 tablespoons olive oil
- 1 lemon
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 cloves garlic
- 1 large onion
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 cups chicken broth
- 2 tablespoons arrowroot powder
- 3 tablespoons water
Instructions
Preheat your oven to 425°F (220°C).
Prepare the chicken by removing any giblets. Pat it dry with paper towels for crispy skin.
Place the chicken in a large roasting pan. Drizzle olive oil over the chicken, and rub it evenly across the skin.
Season the chicken generously with sea salt and black pepper, ensuring even coverage.
Slice the lemon in half and squeeze the juice over the chicken. Place the lemon halves inside the cavity of the chicken.
Add two sprigs of fresh rosemary, four sprigs of fresh thyme, and 4 smashed garlic cloves to the cavity of the chicken.
Roughly chop the onion into large chunks, and scatter them around the chicken in the roasting pan.
Place the chicken in the oven and roast for 70-90 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh, and the juices run clear.
Once the chicken is done, remove it from the pan and let it rest for 10 minutes before carving.
While the chicken rests, prepare the gravy. Skim any excess fat from the pan drippings.
Place the roasting pan on the stovetop over medium heat and add 2 cups of chicken broth to the drippings. Stir to combine.
Create a slurry by mixing 2 tablespoons of arrowroot powder with 3 tablespoons of water in a small bowl.
Slowly pour the slurry into the pan while stirring continuously until the gravy thickens, about 3-5 minutes.
Adjust seasoning with salt and pepper if needed.
Carve the chicken and serve hot with the gravy drizzled over or on the side.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 5855 mg | 255% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 12.2 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 172 mg | 13% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1142 mg | 24% | |
*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.
