Dairy-Free Classic Sunday Roast with Vegetables and Gravy

Elevate your family dinner with this Dairy-Free Classic Sunday Roast with Vegetables and Gravy, a wholesome, comforting meal that’s as satisfying as it is inclusive. Perfectly roasted chicken, marinated with olive oil, fresh herbs, garlic, and zesty lemon, takes center stage, surrounded by golden, caramelized vegetables like carrots, parsnips, and red potatoes. The rich, dairy-free gravy—crafted from savory pan drippings, chicken stock, and a hint of soy sauce—brings everything together with its velvety goodness. Ready in just two hours, this one-pan masterpiece is a stress-free way to create a nourishing feast that serves six, ideal for family gatherings or a cozy Sunday dinner. It's a must-try for those seeking a comforting roast without the dairy!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1 approximately 3-4 pounds whole chicken
• 5 tablespoons olive oil
• 1 medium, juiced and zested lemon
• 4 minced garlic cloves
• 1 tablespoon, chopped fresh thyme
• 1 tablespoon, chopped fresh rosemary
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 medium, peeled and quartered carrots
• 2 medium, peeled and quartered parsnips
• 6 small, halved red potatoes
• 1 large, sliced yellow onion
• 2 tablespoons flour
• 2 cups chicken stock
• 1 tablespoon soy sauce

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a small bowl, mix together 3 tablespoons of olive oil, lemon juice, lemon zest, minced garlic, chopped thyme, chopped rosemary, salt, and black pepper.

Step 3

Pat the chicken dry with paper towels and rub the olive oil mixture all over the chicken, including under the skin. Place the chicken breast-side up in a large roasting pan.

Step 4

Toss the carrots, parsnips, potatoes, and onion in a large bowl with the remaining 2 tablespoons of olive oil and a pinch of salt and pepper.

Step 5

Surround the chicken with the vegetables in the roasting pan.

Step 6

Roast in the preheated oven for about 1 hour 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear when the thickest part of the thigh is pierced.

Step 7

Transfer the chicken to a cutting board, tent with foil, and let rest for 15 minutes before carving.

Step 8

For the gravy, place the roasting pan over medium heat on the stovetop. Sprinkle the flour into the pan drippings and stir continuously for 1-2 minutes until a roux forms.

Step 9

Gradually whisk in the chicken stock, ensuring no lumps form. Add the soy sauce and bring the gravy to a simmer. Stir and cook until the gravy is thickened to your liking, about 5-7 minutes.

Step 10

Taste the gravy and adjust the seasoning with salt and pepper if necessary.

Step 11

Carve the chicken and serve it with the roasted vegetables and gravy alongside.

Nutrition Facts

Serving size	(3193.1g)

Amount per serving	% Daily Value*
Calories	1703.1

Total Fat 95.9g	0%
Saturated Fat 16.0g	0%
Polyunsaturated Fat 8.7g
Cholesterol 149.1mg	0%
Sodium 6154.3mg	0%
Total Carbohydrate 154.3g	0%
Dietary Fiber 27.0g	0%
Total Sugars 36.6g
Protein 69.6g	0%

Vitamin D 0IU	0%
Calcium 356.6mg	0%
Iron 11.7mg	0%
Potassium 3647.6mg	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: 49.1%

Protein: 15.8%

Carbs: 35.1%