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  • Jefferson Adams
    Jefferson Adams

    Roast Chicken with Spring Vegetables (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Few things can elicit in me such feelings of culinary triumph as roasting a chicken. Something about pulling juicy, golden brown bird from the oven just makes me smile with delight and anticipation. Chicken is one of the many things I love to roast. Roast chicken is one of those time-honored dishes that never goes out of style. Simple to prepare and delicious, roast chicken makes a great springtime dish.

    This recipe offers an easy way to prepare a delicious roast chicken.

    The finished roast chicken. Photo: CC--adactioIngredients:
    1 whole, fresh roasting chicken
    Kosher salt and freshly ground pepper
    2 cloves of garlic, crushed
    1 lemon, quartered
    1 large onion, halved
    3 tablespoons extra-virgin olive oil
    1 pound small red potatoes
    1 bunch scallions
    1 bunch baby carrots
    ¼ cup minced thyme

    Directions:
    Preheat the oven to 350 degrees F. Rinse the chicken and pat dry. Rub with crushed garlic. Season with salt and pepper. Score onion and place it in the chicken cavity. Place chicken skin-side up in a baking dish large enough to accommodate vegetables.

    Squeeze ½ lemon over the chicken, drizzle with 1 tablespoon olive oil and rub with thyme. Roast 30 minutes.

    Meanwhile, cut the potatoes in half and cut the scallions into thirds. Toss the potatoes, carrots and the remaining 2 tablespoons olive oil in a bowl, and season with salt and pepper.

    Remove the chicken from the oven and scatter the vegetables around it. Continue to roast about 35-45 more minutes, or until the vegetables are tender and the chicken is golden and cooked through. Squeeze the remaining ½ lemon over the chicken and vegetables. Season with salt.


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    Jefferson,

    I've read and tried many of your recipes and liked them. I just wanted to comment that this recipe calls to cook the bird for only 35 minutes. Even at 500 degrees that can't be long enough to roast a whole chicken thoroughly. Have you entered the correct cooking times? Also, the picture that accompanied the recipe shows all the 'pink' juices sitting under the 'done' bird.

     

    Although it doens't sound like it, I do appreciate all your articles!

    Thanks, Beth

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    Do yourself a HUGE favor and brine your chicken overnight in a gallon size ziplock bag. Brine: bring a quart of water with 1/4 c. Salt, 2 tbls honey, 12 bay leaves, 1 tbls peppercorns, sprig of rosemary and 5 cloves of garlic just to a simmer. Cool to room temp. Put chicken in bag and poor brine in with some ice cubes to fill bag. Put in the fridge. Take out one hour before cooking. I roast mine at 375 for about an hour. To roast veggies, toss them all with rosemary, minced garlic thyme and olive oil. You can put these in the bottom of the chicken roast pan or in a separate pan for 45 minutes.

    Don't thank me, just enjoy!

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    Jefferson,

    I've read and tried many of your recipes and liked them. I just wanted to comment that this recipe calls to cook the bird for only 35 minutes. Even at 500 degrees that can't be long enough to roast a whole chicken thoroughly. Have you entered the correct cooking times? Also, the picture that accompanied the recipe shows all the 'pink' juices sitting under the 'done' bird.

     

    Although it doens't sound like it, I do appreciate all your articles!

    Thanks, Beth

    You didn't read the recipe properly. It says roast 30 mins first. Then add vege and roast for another 30-45 mins. That's enough time to roast a chicken.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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