Gluten-Free Classic Roast Dinner

Transform your Sunday supper with this Gluten-Free Classic Roast Dinner, the perfect feast for comfort food lovers. This recipe takes the iconic roast dinner and makes it accessible for gluten-free diets without compromising on flavor. A whole chicken is roasted to golden perfection, stuffed with aromatic garlic, fresh thyme, and zesty lemon for a burst of flavor. Surrounding the chicken, tender roasted potatoes and carrots soak up the savory juices, while steamed broccoli adds a vibrant, nutritious touch. The meal is tied together with a rich, velvety gluten-free gravy made from pan drippings and chicken stock. With simple ingredients and straightforward techniques, this recipe creates an elegant, crowd-pleasing dinner that’s perfect for family gatherings or a special occasion.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 1 4-5 pounds Whole chicken
• 4 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 4 whole Garlic cloves
• 5 sprigs Fresh thyme
• 1 whole Lemon
• 4 large Russet potatoes
• 3 large Carrots
• 1 head Broccoli
• 2 cups Gluten-free chicken stock
• 2 tablespoons Cornstarch
• 3 tablespoons Water

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the chicken inside and out under cold running water and pat dry with paper towels.

Step 3

Rub the chicken with 2 tablespoons of olive oil, and season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.

Step 4

Stuff the cavity of the chicken with the garlic cloves, thyme sprigs, and half the lemon.

Step 5

Place the chicken on a roasting pan with the breast side up and tuck its wings under its body.

Step 6

Chop the remaining half of the lemon into quarters and add to the roasting pan.

Step 7

Peel the potatoes, carrots, and trim the broccoli. Slice the potatoes into quarters and the carrots into thick rounds.

Step 8

Place the potatoes and carrots around the chicken in the roasting pan, drizzle with the remaining 2 tablespoons of olive oil, and season with the remaining salt and pepper.

Step 9

Roast in the oven for about 1 hour and 15 minutes, or until the internal temperature of the chicken reads 165°F (75°C) and the juices run clear.

Step 10

About 10 minutes before the chicken is done, steam the broccoli until tender.

Step 11

Remove the chicken and vegetables from the oven, cover with foil, and let rest for 10 minutes.

Step 12

To make the gravy, pour the chicken drippings from the roasting pan into a saucepan, discarding any solids.

Step 13

Add the gluten-free chicken stock to the saucepan and bring to a simmer over medium heat.

Step 14

Mix the cornstarch and water in a small bowl to make a slurry, then slowly whisk into the stock until the gravy thickens.

Step 15

Carve the chicken and transfer to a serving platter along with the roasted and steamed vegetables.

Step 16

Serve with the gravy on the side and enjoy your gluten-free classic roast dinner.

Nutrition Facts

Serving size	4215.7 grams (4215.7g)

Amount per serving	% Daily Value*
Calories	2277

Total Fat 73.60g	94%
Saturated Fat 13.10g	66%
Polyunsaturated Fat 5.60g
Cholesterol 136mg	45%
Sodium 7389mg	321%
Total Carbohydrate 332.50g	121%
Dietary Fiber 37.60g	134%
Total Sugars 30.00g
Protein 83.10g	166%

Vitamin D 0IU	0%
Calcium 505mg	39%
Iron 21mg	114%
Potassium 9038mg	192%

*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.

Source of Calories

Fat: 28.5%

Protein: 14.3%

Carbs: 57.2%