Dairy-Free Roasted Chicken and Vegetables

Experience the perfect balance of flavor and simplicity with this Dairy-Free Roasted Chicken and Vegetables recipe. Featuring a tender, juicy whole chicken seasoned with olive oil, fresh lemon, garlic, and fragrant dried herbs like rosemary and thyme, this dish is both comforting and wholesome. The bed of colorful roasted vegetables—carrots, red potatoes, zucchini, and red onion—soaks up the savory juices, creating a vibrant and nutrient-packed side. With just 20 minutes of prep and one roasting pan, this easy, dairy-free dinner is perfect for weeknight meals yet elegant enough for special occasions. Nutritious, flavorful, and dairy-free, this recipe is a crowd-pleaser that will quickly become a staple in your kitchen!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 4

Ingredients

• 1 3-4 pounds whole chicken
• 3 tablespoons olive oil
• 1 whole lemon
• 4 whole garlic cloves
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 4 whole carrots
• 5 medium red potatoes
• 1 large red onion
• 2 medium zucchini

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Pat the chicken dry with paper towels and place it breast-side up in a large roasting pan or baking dish.

Step 3

In a small bowl, mix together 2 tablespoons of olive oil, the juice of one lemon, salt, black pepper, rosemary, and thyme. Set aside the lemon halves.

Step 4

Rub the olive oil mixture all over the chicken, including under the skin if possible, for extra flavor.

Step 5

Insert the squeezed lemon halves and 2 garlic cloves into the cavity of the chicken.

Step 6

Peel and slice the carrots into 2-inch pieces.

Step 7

Quarter the red potatoes.

Step 8

Cut the red onion into wedges.

Step 9

Slice the zucchini into thick rounds.

Step 10

In a large bowl, toss the carrots, potatoes, onion, zucchini, and the remaining 2 garlic cloves with the remaining tablespoon of olive oil, and season with salt and pepper to taste.

Step 11

Scatter the vegetables around the chicken in the roasting pan.

Step 12

Roast in the oven for about 1 hour and 15 minutes, or until the chicken's internal temperature reaches 165°F (74°C) and the vegetables are tender.

Step 13

Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving.

Step 14

Serve the chicken with the roasted vegetables on the side. Enjoy your dairy-free meal!

Nutrition Facts

Serving size	(3136.5g)

Amount per serving	% Daily Value*
Calories	1557.6

Total Fat 56.5g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 4.6g
Cholesterol 102.1mg	0%
Sodium 7606.1mg	0%
Total Carbohydrate 230.6g	0%
Dietary Fiber 32.7g	0%
Total Sugars 57.7g
Protein 53.0g	0%

Vitamin D 0IU	0%
Calcium 361.5mg	0%
Iron 12.4mg	0%
Potassium 5947.6mg	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: 31.0%

Protein: 12.9%

Carbs: 56.1%