Paleo Roast Chicken with Gravy

Elevate your weeknight dinners with this tender and flavorful Paleo Roast Chicken with Gravy, a wholesome recipe that's perfect for the whole family! This dish features a juicy whole chicken infused with a zesty olive oil rub made from fresh rosemary, garlic, lemon zest, and a hint of sea salt and black pepper. Roasted to golden perfection on a bed of aromatic vegetables, the chicken is paired with a velvety, gluten-free gravy thickened with arrowroot powder for the ultimate comforting accompaniment. Ready in under two hours, this meal is not only Paleo-friendly but also customizable with your favorite sides, from roasted veggies to cauliflower mash. Impress your loved ones with this hearty yet healthy classic that’s as nourishing as it is delicious!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 approximately 4 pounds whole chicken
• 3 tablespoons olive oil
• 1 lemon
• 2 tablespoons fresh rosemary
• 6 garlic cloves
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 onion
• 2 carrots
• 2 celery stalks
• 2 cups chicken stock
• 2 tablespoons arrowroot powder
• 3 tablespoons cold water

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Rinse the chicken and pat it dry with paper towels.

Step 3

In a small bowl, mix together the olive oil, zest from the lemon, minced garlic cloves, chopped rosemary, sea salt, and black pepper.

Step 4

Rub the olive oil mixture all over the chicken, making sure to get some under the skin for extra flavor.

Step 5

Cut the lemon in half and place it inside the cavity of the chicken along with two garlic cloves left whole.

Step 6

Roughly chop the onion, carrots, and celery. Place them in the bottom of a roasting pan to create a bed for the chicken.

Step 7

Sit the chicken on top of the vegetables, breast side up.

Step 8

Tie the legs together with kitchen twine for even cooking.

Step 9

Roast the chicken in the preheated oven for 15 minutes.

Step 10

Reduce the oven temperature to 375°F (190°C) and continue roasting for about 75 minutes longer, or until the juices run clear when the thigh is pierced, or a meat thermometer reads 165°F (75°C).

Step 11

Remove the chicken from the oven and let it rest on a cutting board, covered loosely with foil, for 10-15 minutes.

Step 12

While the chicken rests, transfer the roasted vegetables to a saucepan, removing as much fat from the pan juices as possible and then adding those juices to the saucepan.

Step 13

Add chicken stock to the saucepan and bring to a gentle simmer on medium heat.

Step 14

Mash the vegetables in the stock to help release their flavors.

Step 15

In a small bowl, mix arrowroot powder with cold water to make a slurry.

Step 16

Gradually whisk the slurry into the simmering stock, stirring continuously until the gravy thickens, about 5-7 minutes.

Step 17

Strain the gravy into a clean saucepan or bowl to remove the vegetable solids, if desired.

Step 18

Slice the rested chicken, serve with the Paleo gravy, and enjoy!

Nutrition Facts

Serving size	(3050.7g)

Amount per serving	% Daily Value*
Calories	1040.9

Total Fat 64.7g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 4.2g
Cholesterol 178.7mg	0%
Sodium 5232.2mg	0%
Total Carbohydrate 56.0g	0%
Dietary Fiber 10.7g	0%
Total Sugars 16.9g
Protein 65.9g	0%

Vitamin D 0IU	0%
Calcium 235.0mg	0%
Iron 7.6mg	0%
Potassium 1472.6mg	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: 54.4%

Protein: 24.6%

Carbs: 20.9%