Dairy-Free Classic Roast Chicken Dinner

Experience comfort food at its finest with this Dairy-Free Classic Roast Chicken Dinner, a wholesome recipe perfect for every occasion. This mouthwatering dish features a perfectly roasted whole chicken infused with the bright flavors of lemon, garlic, and fresh herbs like rosemary and thyme. Served atop a bed of tender, golden-brown vegetables—potatoes, carrots, and onion—gently cooked in savory chicken broth, this one-pan wonder is both hearty and elegant. Free of dairy yet full of flavor, this recipe is simple to prepare, with just 20 minutes of prep and a roasting time that leaves your kitchen filled with irresistible aromas. Whether you're hosting a special Sunday dinner or craving a cozy weeknight meal, this easy dairy-free roast chicken is sure to impress your family and guests alike!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 3-4 pounds Whole chicken
• 4 tablespoons Olive oil
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 4 medium-sized Garlic cloves
• 1 medium Lemon
• 4 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• 2 pounds Potatoes
• 4 medium-sized Carrots
• 1 large Onion
• 0.5 cup Chicken broth

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Remove the chicken giblets if they are included and pat the chicken dry with paper towels.

Step 3

In a small bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper.

Step 4

Rub the olive oil mixture all over the chicken, including under the skin of the breasts, if possible.

Step 5

Crush the garlic cloves with the side of a knife, but leave them whole. Cut the lemon in half.

Step 6

Stuff the chicken cavity with the lemon halves, garlic cloves, 2 sprigs of rosemary, and 2 sprigs of thyme.

Step 7

Tie the chicken legs together with kitchen twine and tuck the wings underneath the body.

Step 8

Peel and cube the potatoes and carrots into even chunks. Cut the onion into thick wedges.

Step 9

Place the vegetables in a roasting pan or large ovenproof dish. Drizzle with 2 tablespoons of olive oil and season with the remaining 0.5 teaspoons of salt. Toss to coat.

Step 10

Place the prepared chicken on top of the vegetables.

Step 11

Pour 0.5 cup of chicken broth into the pan to keep the vegetables moist during roasting.

Step 12

Roast the chicken in the preheated oven for 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.

Step 13

Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.

Step 14

Remove the vegetables from the oven, toss gently to combine all the flavors, and serve with carved chicken pieces.

Nutrition Facts

Serving size	(3003.3g)

Amount per serving	% Daily Value*
Calories	1804.5

Total Fat 69.5g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 5.6g
Cholesterol 102.1mg	0%
Sodium 4216.4mg	0%
Total Carbohydrate 252.6g	0%
Dietary Fiber 33.8g	0%
Total Sugars 34.5g
Protein 57.6g	0%

Vitamin D 0IU	0%
Calcium 369.1mg	0%
Iron 15.0mg	0%
Potassium 6643.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.5%

Protein: 12.3%

Carbs: 54.1%