Dairy-Free Classic Roast Dinner

Savor the comforting flavors of a *Dairy-Free Classic Roast Dinner*, a perfect centerpiece for Sunday meals or holiday feasts. This recipe reimagines the traditional roast with a focus on simplicity and rich, dairy-free flavors. A tender, herb-infused whole chicken is roasted to golden perfection alongside crispy-on-the-outside, fluffy-on-the-inside baby potatoes, sweet carrots, and earthy parsnips. Blanched broccoli adds a vibrant pop of color and freshness to the meal. It’s all brought together with a silky homemade vegetable stock gravy, thickened with cornstarch for that essential finishing touch. This wholesome, allergen-friendly recipe is easy to prepare and packed with crowd-pleasing flavors, making it the ultimate comfort food for gatherings big and small. Perfect for those looking for dairy-free dinner ideas that don’t compromise on indulgence!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 1 3-4 lb whole chicken
• 4 tablespoons olive oil
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 4 garlic cloves, minced
• 1 lemon, sliced
• 3 rosemary sprigs
• 2 pounds baby potatoes
• 4 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 head broccoli, cut into florets
• 2 cups vegetable stock
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Prepare the chicken by patting it dry with paper towels. Rub 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper all over the chicken.

Step 3

Stuff the cavity of the chicken with minced garlic, lemon slices, and rosemary sprigs.

Step 4

Place the chicken in a roasting pan, breast side up, and roast for 1 hour and 15 minutes, or until the internal temperature reads 165°F (74°C).

Step 5

While the chicken is roasting, toss the baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread them onto a baking sheet.

Step 6

Add the carrots and parsnips to the same baking sheet as the potatoes, drizzle with the remaining 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Step 7

After the chicken has been roasting for 30 minutes, add the baking sheet with potatoes, carrots, and parsnips to the oven.

Step 8

In the last 15 minutes of roasting, blanch the broccoli: Bring a pot of water to a boil, add the broccoli florets, and cook for 3-4 minutes until tender. Drain and set aside.

Step 9

Remove the chicken and vegetables from the oven. Let the chicken rest for 10 minutes before carving.

Step 10

To make the gravy, pour 2 cups of vegetable stock into a saucepan and bring to a simmer over medium heat.

Step 11

Mix the cornstarch with 2 tablespoons of water to create a slurry, then slowly whisk it into the simmering vegetable stock. Cook until thickened, about 3-5 minutes.

Step 12

Place the carved chicken on a platter with the roasted potatoes, carrots, parsnips, and blanched broccoli. Serve with the prepared gravy.

Nutrition Facts

Serving size	(3834.8g)

Amount per serving	% Daily Value*
Calories	2062.3

Total Fat 74.1g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 6.7g
Cholesterol 102.1mg	0%
Sodium 6330.1mg	0%
Total Carbohydrate 307.4g	0%
Dietary Fiber 49.8g	0%
Total Sugars 47.5g
Protein 68.6g	0%

Vitamin D 0IU	0%
Calcium 607.5mg	0%
Iron 16.9mg	0%
Potassium 8042.7mg	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: 30.7%

Protein: 12.6%

Carbs: 56.6%