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Herb-Roasted Whole Chicken (Gluten-Free, Soy-Free, Dairy-Free)

Name: Herb-Roasted Whole Chicken (Gluten-Free, Soy-Free, Dairy-Free)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 1 whole chicken (1.5–2 kg / 3–4.5 lbs), giblets removed; 2 tbsp olive oil; 1 lemon, halved; 1 head of garlic, halved horizontally; 1 tbsp fresh rosemary (or 1 tsp dried); 1 tbsp fresh thyme (or 1 tsp dried); 1 tsp dried oregano; 1 tsp smoked paprika; Salt and pepper to taste; 1 onion, quartered; 2 carrots, chopped; 2 celery stalks, chopped (optional); 1/4 cup water or chicken stock (gluten- and soy-free)

Category:

Main Course

Difficulty: Medium

Serves:

6 people

Prep Time: 15 Minutes

Cook Time: 1 hour 30 minutes – 2 hours (depending on chicken size)

Rating:

(0.00/5)

June 24, 2025 by Chef Molly

A beautifully golden and juicy whole chicken, roasted to perfection with a fragrant blend of garlic, lemon, and herbs. This allergy-friendly version skips the butter but doesn’t compromise on flavor. Ideal for a hearty dinner or holiday table centerpiece.

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What You’ll Need:

1 whole chicken (1.5–2 kg / 3–4.5 lbs), giblets removed
2 tbsp olive oil
1 lemon, halved
1 head of garlic, halved horizontally
1 tbsp fresh rosemary (or 1 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)
1 tsp dried oregano
1 tsp smoked paprika
Salt and pepper to taste
1 onion, quartered
2 carrots, chopped
2 celery stalks, chopped (optional)
1/4 cup water or chicken stock (gluten- and soy-free)

Prepration for:Herb-Roasted Whole Chicken (Gluten-Free, Soy-Free, Dairy-Free)

Step 1/4

Preheat & Prep

Preheat oven to 200°C (390°F). Pat the chicken dry with a paper towel. This helps it crisp up in the oven.

Step 2/4

Season the Chicken

In a small bowl, mix olive oil, rosemary, thyme, oregano, paprika, salt, and pepper. Rub the mixture generously all over the chicken, including under the skin if possible. Stuff the cavity with the halved lemon, garlic, and a few onion chunks.

Step 3/4

Roast

Place remaining onions, carrots, and celery at the bottom of a roasting pan. Add 1/4 cup water or chicken stock to keep the base moist. Place the chicken breast-side up on a rack above the veggies (or directly on top if no rack is available). Roast uncovered for about 1 hour 30 minutes to 2 hours, or until internal temperature at the thickest part of the thigh reaches 75°C (165°F). Baste the chicken once or twice during cooking with pan juices.

Step 4/4

Rest & Serve

Remove from oven and let rest for 10–15 minutes before carving. Serve with the roasted veggies and pan juices spooned over.

Chef's Tips & Notes

Tips: Optional glaze: Add a drizzle of maple syrup or date syrup in the last 20 minutes for a sweet-savory twist. For crispy skin: Broil on high for 5 minutes at the end if the skin isn’t golden enough. Make it a full meal: Pair with roasted potatoes or a green salad.

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