Gluten Free Recipe: Roasted Chicken & Vegetables

Roasted Chicken & Vegetables (4 servings)



This simple comfort meal will yield enough leftover chicken for Chicken Chili Verde later in the week. Cook this on a weekend afternoon when you have time for the chicken to roast.

7 lb. whole chicken

2 to 3 Tbsp. olive oil

salt

2-4 medium-sized sweet potatoes

3 carrots

1/4 c. Vegan butter or dairy-free butter substitute

1 tsp. rosemary (dried)

1 tsp. thyme (dried)

Cooking Directions: Preheat the oven to 400˚F. Remove the neck and giblets from the inside of the chicken, and rinse the chicken thoroughly. Pat the bird dry and rub the inside of the bird with salt. Sprinkle more salt on the skin. Place the chicken breast side up in a deep roasting pan and rub olive oil over the breast and legs. Place the chicken in the oven.

Peel and roughly chop the vegetables. Scatter them around the chicken once the bird has been in the oven for 25 minutes. Sprinkle diced bit of the butter and the herbs over the vegetables. Cook the chicken and vegetables for another hour. To test the chicken for doneness, poke the thickest part of the thigh with a fork – the juices from the thigh should be clear. If you have a meat thermometer, the temperature of the thigh should be 170˚ to 175˚F. When it’s done, remove the chicken to a platter and let is rest for 10 minutes before carving.

Serving Suggestions: Steamed broccoli topped with a lemon butter sauce. For the sauce, mix 1/4 c. melted vegan butter, 3/4 tsp. salt, 3/4 tsp. paprika, and 1 tbsp. lemon juice.

Frugal Foodie: After your meal, pull the rest of the meat off of the bone and store in the refrigerator for later in the week. There should be 2 – 3 cups left. Freeze the carcass in a large freezer bag; it makes a great base for homemade stock.