When it comes to comfort food, nothing beats a juicy roasted whole chicken. This gluten-free version, featuring herb butter, fresh lemons, and roasted vegetables like carrots, onions, and baby potatoes, is easy to make and bursting with flavor. Whether you're preparing it for a cozy family dinner or serving guests, this recipe is sure to impress. Plus, it's naturally gluten-free, making it ideal for those with dietary restrictions.
For more gluten-free dinner ideas, check out Easy Cashew Chicken Salad and Buffalo Breaded Chicken with Creamy Celery Slaw.
Why You’ll Love This Recipe
- Naturally Gluten-Free: Safe for those with gluten sensitivities or celiac disease, this roasted chicken is naturally free from gluten.
- Juicy and Flavorful: The herb butter not only keeps the chicken moist but also adds layers of rich flavor.
- One-Pan Wonder: All the vegetables roast alongside the chicken, making this a complete meal with minimal clean-up.
- Perfect for Family Gatherings: Simple enough for everyday meals, but impressive enough for entertaining.
- Great Leftovers: This meal is perfect for next-day leftovers, making it a great meal prep option.
Looking for more easy recipes? Try these Iceberg BLT Wraps for another gluten-free option!
Key Ingredients
- Whole Chicken: This is the heart of the dish, providing juicy, tender meat that’s perfect for absorbing the flavor of the herbs and lemon.
- Herb Butter: Softened unsalted butter mixed with fresh herbs like thyme, rosemary, and parsley adds a savory, rich taste that seeps into the chicken while it roasts.
- Lemons: Halved lemons add brightness to the dish and help tenderize the chicken.
- Carrots, Onions, Baby Potatoes: These veggies roast in the chicken’s flavorful juices, becoming perfectly tender and caramelized.
- Olive Oil: Used to coat the vegetables, helping them become crispy on the outside and soft on the inside.
For an additional veggie-packed side dish, pair this chicken with a Gluten-Free Good Earth Chicken Salad.
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and prepare a roasting pan with a rack.
- Prepare the Herb Butter: In a small bowl, combine softened butter with fresh thyme, rosemary, parsley, salt, and pepper.
- Season the Chicken: Rinse the whole chicken under cold water and pat it dry. Carefully loosen the skin over the breasts and thighs and spread the herb butter under the skin, ensuring it is evenly distributed. Rub any remaining butter over the chicken's skin.
- Stuff the Chicken: Halve the lemons and place them inside the cavity of the chicken, along with a few sprigs of fresh herbs for added flavor.
- Prepare the Vegetables: Toss the baby potatoes, carrots, and onions with olive oil, salt, and pepper. Arrange them around the chicken in the roasting pan.
- Roast the Chicken: Place the roasting pan in the oven and roast the chicken for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C). Stir the vegetables halfway through cooking to ensure they roast evenly.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve with the roasted vegetables and enjoy!
Pro Tips for Success
- Use a Meat Thermometer: For perfect results, check that the thickest part of the chicken thigh reaches 165°F to ensure it's fully cooked.
- Let the Chicken Rest: Letting the chicken rest after roasting allows the juices to redistribute, making the meat tender and juicy.
- Make Extra Veggies: Doubling the veggies means more roasted goodness or extra sides for the next day's meal.
- Vegetable Substitutions: Feel free to substitute carrots and potatoes with sweet potatoes, parsnips, or even Brussels sprouts for variety.
Variations and Substitutions
- Herb Variations: Try using sage or tarragon for a slightly different flavor profile.
- Dairy-Free Option: If you’re avoiding dairy, you can substitute the butter with olive oil for a dairy-free version.
- Lemon-Free Option: Not a fan of citrus? Skip the lemons and opt for more herbs for an equally flavorful roast.
- Low Carb: Leave out the potatoes and add more low-carb veggies like cauliflower or zucchini.
FAQs
A meat thermometer is the best way to ensure the chicken is fully cooked. Insert it into the thickest part of the thigh and check that it reaches 165°F.
Yes, you can use dried herbs if fresh ones aren’t available. Just use about half the amount, as dried herbs are more concentrated.
If you prefer a dairy-free option, you can replace the butter with olive oil. It will still give the chicken a nice crispy skin and help keep it moist.
Gluten-Free Roasted Whole Chicken
Equipment
- Roasting pan with rack
- Meat thermometer
- Mixing Bowl
Ingredients
- 1 whole chicken 4-5 lbs
- ½ cup unsalted butter softened
- 2 tablespoon fresh thyme chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh parsley chopped
- 2 lemons halved
- 4 large carrots peeled and chopped
- 2 large onions quartered
- 1 lb little red baby potatoes halved
- 2 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) and prepare a roasting pan with a rack.
- In a bowl, combine softened butter with thyme, rosemary, parsley, salt, and pepper.
- Rinse and dry the chicken. Spread herb butter under and on top of the skin.
- Stuff the cavity with halved lemons and fresh herbs.
- Toss the potatoes, carrots, and onions with olive oil, salt, and pepper. Arrange them around the chicken.
- Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the chicken reaches 165°F (74°C).
- Let the chicken rest for 10-15 minutes before serving.
