No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Roast Chicken with Spring Vegetables (Gluten-Free)

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

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







Related Articles



4 Responses:

 
Beth
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
30 Apr 2012 8:57:18 AM PDT
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

 
Han
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
17 Jul 2013 4:53:23 AM PDT
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.

 
Louise
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
30 Apr 2012 3:37:54 PM PDT
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!

 
Dolores Eilers
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
30 Apr 2012 6:12:44 PM PDT
Sounds very good. I might try it




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Hi Could a mod please move this post: and my reply below to a new thread when they get a chance? Thanks! Matt

Hello and welcome Firstly, don't worry about it but for ease your post (and hopefully my reply) will probably be moved to its own thread. That will make it easier for others to see it and reply and also help Galaxy's own thread here on track and making sense. The antibodies that the celiac tests look for can drop very quickly, so... maybe? Celiac is difficult to test for, there are different tests and sometimes someone doesnt test on one but does on the other. If you can get a copy of the tests and post it here the community may be able to help explain the results. It may have shown damage to the villi, the little tendrils in your intestine that help you extract nutrients from your food. Celiac is one, but not the only, way in which they can get damaged leading to a vast number of potential symptoms and further making diagnosis a tricky proposition. Definitely, there's a connection. Here's a page that explains it in detail: https://stomachachefree.wordpress.com/2012/03/21/liver-disease-in-celiacs/ Fantastic It sounds as if your doctors were happy to diagnose you on the basis of the endoscopy? It may be then that you've found your answer. I hope so, you've clearly had a rotten and very scary time. I'm sure with the positive reaction to the diet you want to go on and get healthy, but I would only add that you should discuss this with your doctors, because they may want to exclude other potential causes if they've not confirmed celiac at this point. Check out the advice for newly diagnosed here: To your family I'd simply say that celiac is a disease of the autoimmune system, the part of our body that fights diseases and keeps us safe. In celiac people the autoimmune system see's the gluten protein found in wheat, barley, or rye grains as a threat to the system and it produces antibodies to attack it and in doing so attacks it's own body as well. It's genetic in component so close family members should consider a test if they have any of the many symptoms. There's roughly 1 person in 100 with celiac but most of them don't know it and are risking getting or staying sick by not finding out. There's further info for them and you here: https://www.celiac.com/gluten-free/announcement/3-frequently-asked-questions-about-celiac-disease/ I'm going to ask a mod to move your post and my reply to a new thread, but wanted to give you an answer first The good news is you've found a great site and there will be lots of support for you here. You've also got 'lucky' in that if you're going to have an autoimmune condition, celiac is a good one Most react really well to the gluten free diet and you will hopefully have much more healing to come! Best wishes Matt

Please share what was so difficult about starting your account.

I'm new here so please forgive me if I'm in the wrong forum. But I could use some clarity and input.. So I'll try to make my story brief as possible? So about 8 months ago I began itching uncontrollably and after going to the Dr for labs she found my liver enzymes were 5x what they should be and was referred to a gastro Dr. Gastrointestinal Dr ran multiple scans, blood work over the next 2 months and referred me to teaching hospital with a " tumor board" apparently I had a mass within my bile ducts that was blocking bile from liver. Was given a grim diagnosis of rare cancer and told would be dead within the year. Then had an endoscopy done to get tissue of the mass and for some reason it had partially resolved and was no longer blocking bile duct. At this point they could not find and cancerous cells. So fast forward 3 months I'm still in pain and had another endoscopy and the biopsy taken showed high possibility of celiacs. The blood work was negative for celiac but after the grim cancerous diagnosis I had been unable to eat for 2 weeks or so and so I'm not sure if that would have skewed the labs?. How could the biopsy show high possibility of celiac? And had anyone heard of celiac causing inflammation in the bile ducts? I have been gluten-free for 6 weeks and have been feeling remarkably better pain in the upper right quadrant is less, and migraines ( I have had for my whole life) have lessened. So all this to say I don't understand celiacs and how to explain it to family. Or how all of a sudden this happens. Ask if anyone can shed any insight I would appreciate it. Blessings

Thank you for taking the time for sharing that info. Don't we have the best disease ever! There's got to be a better way to cut down the scarring. Yes, I've scratched till it bleed. Can't help it. It's like having a bunch of mosquito bites. Yes, only gluten free now. Still have bursts, so probably am being exposed to gluten. Will need to stop dapsone soon. Good luck with your situation.