Soy-Free Classic Roast Chicken Dinner

Elevate your family dinner with this Soy-Free Classic Roast Chicken Dinner, a wholesome and satisfying meal that’s both allergy-friendly and bursting with flavor. This recipe features a perfectly roasted whole chicken infused with zesty lemon, fragrant rosemary, and thyme, creating a golden, crispy exterior and juicy, tender meat. Accompanied by a medley of caramelized carrots, Yukon gold potatoes, and red onions roasted in savory chicken broth, this dish offers a complete comfort food experience in every bite. With only 20 minutes of hands-on prep time and simple, accessible ingredients, this soy-free roast chicken is a timeless meal perfect for Sunday gatherings or special occasions. Serve it with the luscious pan juices for a comforting, elegant dinner that will have everyone coming back for seconds.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 4 pounds Whole chicken
• 3 tablespoons Olive oil
• 1 Lemon
• 4 Garlic cloves
• 2 sprigs Fresh rosemary
• 2 sprigs Fresh thyme
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 4 Carrots
• 4 Yukon gold potatoes
• 1 Red onion
• 1 cup Chicken broth

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse the chicken inside and out and pat it dry with paper towels.

Step 3

Rub the olive oil all over the chicken, ensuring it's evenly coated.

Step 4

Cut the lemon in half and place it inside the cavity of the chicken along with the garlic cloves, rosemary, and thyme sprigs.

Step 5

Tie the chicken legs together with kitchen twine to ensure even cooking.

Step 6

Season the chicken with salt and black pepper, making sure to coat the entire bird.

Step 7

Cut the carrots, potatoes, and red onion into large chunks and place them in the bottom of a roasting pan.

Step 8

Pour the chicken broth over the vegetables.

Step 9

Place the chicken on top of the vegetables in the roasting pan.

Step 10

Roast the chicken in the preheated oven for about 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the thigh is pierced.

Step 11

Occasionally baste the chicken with the juices from the pan to keep it moist.

Step 12

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Step 13

Serve the chicken with the roasted vegetables and any pan juices.

Nutrition Facts

Serving size	(3256.7g)

Amount per serving	% Daily Value*
Calories	1334.0

Total Fat 58.3g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 4.4g
Cholesterol 136.1mg	0%
Sodium 5696.2mg	0%
Total Carbohydrate 162.3g	0%
Dietary Fiber 22.7g	0%
Total Sugars 28.0g
Protein 56.3g	0%

Vitamin D 0IU	0%
Calcium 318.1mg	0%
Iron 9.8mg	0%
Potassium 4517.0mg	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: 37.5%

Protein: 16.1%

Carbs: 46.4%