Gluten-Free Roast Chicken Recipe
By: Gillian on August 29, 2012
Thyme and lemon give this gluten-free roast chicken recipe an excellent flavor. It can make an economical dinner and even the kids will love it! After the roast has been enjoyed, the carcass can be used to make your very own gluten-free chicken stock for other meals! (I freeze mine in ice cube trays, store the cubes in a plastic freezer bag, and then use as many cubes as needed).
2 Tbs olive oil
5 garlic cloves, peeled and diced
3 Tbs minced fresh thyme
2 tsp lemon zest
One roasting chicken
Salt & pepper
1 lemon, quartered
1/4 cup dry white wine
1 cup chicken broth, gluten-free
1 1/2 Tbs cornstarch
1/4 cup water
Preheat oven to 450 degrees F.
In a small bowl, mix together the olive oil, garlic, thyme, and lemon zest. Rinse the chicken and pat dry with paper towels. Place the chicken in a roasting pan. Rub the chicken all over with the herb-olive oil mixture; sprinkle with salt and pepper. Place the lemon quarters in the cavity of the chicken. Tie the legs together with string.
Roast the chicken for 20 minutes, and then lower the oven temperature to 375 degrees F. Roast the chicken for 1 – 1 1/2 hours (a meat thermometer inserted into the thickest part of the inner thigh should register 180 degrees F). Empty the juices from the chicken’s cavity into the pan. Transfer the chicken to a serving dish. Cover with aluminum foil to retain heat.
Pour the pan juices into a large glass measuring cup. Spoon off the fat. Add the wine to the pan and place over high heat. Bring to a boil, scraping and dissolving any browned bits. Pour the wine mixture into a measuring cup with the pan juices. Add chicken broth to the cup to give 1 1/2 cups liquid total; place this liquid in the roasting pan. To thicken, mix the cornstarch with the water to make a slurry; add this to the pan with stirring and bring to a boil (more cornstarch slurry can be made and added if further thickening is needed; alternatively, a little water can be added if the consistency is too thick). Season to taste with salt & pepper. Pour into a gravy boat and serve with the chicken.
6 servings
