Simple Whole Roasted Chicken and Grain-Free Gravy
Looking for a healthy meal that the whole family will enjoy? Try out this simple recipe for whole roasted chicken with grain-free gravy!
The following is an excerpt from The Grain-Free, Sugar-Free, Dairy-Free Family Cookbook by Leah Webb. It has been adapted for the web.
RECIPE: Simple Whole Roasted Chicken
A classic whole chicken is always a safe bet when you’re looking for an economical crowd pleaser.
I find myself relying on whole chickens often since it’s difficult to find a local farm that’s willing to part with just the chicken breasts or thighs.
This simple preparation boasts a perfectly crispy skin covered in just the right amount of herbs and salt.
Cooking two whole chickens simultaneously is a great time-saver; in fact, I never cook just one.
Use a pan large enough to hold both chickens in order to save space in the oven.
You can remove the meat from the cooked chicken and freeze the meat in freezer bags, or you can simply freeze the entire cooked whole chicken.
Both of these techniques work great for making less work down the road. If you have enough freezer space, you could even cook six to eight chickens at one time and store them all in the freezer.
Ingredients
- 1 whole chicken, approximately 4 pounds (1.8 kg)
- 11⁄2 tablespoons cooking oil (olive or avocado oil preferable)
- 1 teaspoon garlic powder 1 teaspoon dried sage
- 1 teaspoon dried thyme 1 teaspoon salt
Procedure
- Preheat the oven to 425°F (218°C).
- Remove the giblets and neck from the chicken cavity, if present. Store these parts in the freezer to use for making stock at a later date.
- Evenly coat the entire chicken with oil.
- Mix together the garlic powder, sage, thyme, and salt and evenly sprinkle the mixture over the entire chicken, sprinkling any excess into the chicken cavity.
- Bake the chicken for 15 minutes and then reduce the heat to 375°F (191°C) and bake for another 45–65 minutes or until the juices run clear. Exact bake time depends on the size of the chicken. In general, it takes about 20 minutes of cooking time per pound of chicken.
- Allow the chicken to cool for 10 minutes before serving.
Batch Cooking and Leftovers: Reserve the chicken carcass and freeze for later use.
Use extra chicken in Grilled Chicken Salad with Fresh Vegetables and Chicken and Vegetable Coconut Curry Soup.
Make It a Meal: Serve with Grain-Free Gravy, Apple Butternut Soup, and Garlicky Greens.
How to Make Grain-Free Gravy
I’ve tried this recipe with a variety of vegetables but none compare to the color and flavor achieved with onions, zucchinis, and celery.
Grain-Free Gravy is such a simple and delicious upgrade for any weeknight or holiday meal.
The thick, creamy goodness is a much healthier alternative to more traditional gravies made from cornstarch and other unhealthy thickeners.
Ingredients
- Simple Whole Roasted Chicken
- 1 onion, diced
- 5 stalks celery, diced
- 2 medium zucchinis, sliced
- 4 cloves garlic, halved
- 1 tablespoon cooking oil (avocado or olive oil preferred)
- 1–2 teaspoons salt
- 1⁄2–2 cups (120–470 ml)Chicken Stock
Procedure
- Prepare the whole chicken as instructed in Simple Whole Roasted Chicken, and set it into a 9 × 13-inch (23 × 33 cm) baking pan. Set the uncooked chicken aside and prepare the gravy ingredients before placing the chicken into the oven.
- Combine the onion, celery, zucchinis, and garlic in a bowl and toss with the oil until all vegetables are evenly coated.
- Pack the vegetables into the baking dish alongside the chicken.
- Cook the chicken as instructed in the Simple Whole Roasted Chicken recipe. Remove the pan from the oven and transfer the cooked vegetables to a blender (or a vessel for use with an immersion blender).
- Carefully transfer the whole chicken to a large plate to cool, and pour the remaining drippings into the blender along with the vegetables.
- Add your desired amount of salt (start with a teaspoon and add more to adjust) and blend until smooth.
- Adjust the consistency of the gravy by adding warm Chicken Stock (the stock can be preheated on the stovetop in a small saucepan).
- Serve the gravy immediately
Batch Cooking and Leftovers: This recipe makes enough gravy for two whole chickens, but can be used for other gravy-worthy dishes including Sage and Rosemary Sausage Patties.
Freeze leftovers. Be sure to blend the thawed, reheated gravy immediately before serving since some separation can occur after freezing.
Make It a Meal: Serve over a Simple Whole Roasted Chicken, Red and Yellow Rosemary Potatoes, and green beans prepared using the instructions for Roasted Non-Starchy Vegetables.
Recommended Reads
Read The Book
The Grain-Free, Sugar-Free, Dairy-Free Family Cookbook
Simple and Delicious Recipes for Cooking with Whole Foods on a Restrictive Diet
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