Whole30 Roast Chicken with Gravy

Transform your weeknight dinner with this Whole30 Roast Chicken with Gravy—a wholesome, flavor-packed recipe that's perfect for clean eating without sacrificing indulgence. Featuring a juicy, herb-infused whole chicken seasoned with fresh rosemary, thyme, and garlic, this dish is roasted to golden perfection. A hint of lemon adds brightness, while a rich homemade gravy thickened with arrowroot powder keeps it entirely Whole30-compliant. With minimal prep and simple ingredients, this comforting, one-pan meal is a stunning centerpiece for any table, offering a paleo-friendly and gluten-free dish that satisfies the soul. Serve it with roasted veggies or a crisp salad for a truly nourishing feast!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 whole chicken (3-4 pounds)
• 2 tablespoons olive oil
• 1 lemon
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 4 cloves garlic
• 1 large onion
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 2 cups chicken broth
• 2 tablespoons arrowroot powder
• 3 tablespoons water

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Prepare the chicken by removing any giblets. Pat it dry with paper towels for crispy skin.

Step 3

Place the chicken in a large roasting pan. Drizzle olive oil over the chicken, and rub it evenly across the skin.

Step 4

Season the chicken generously with sea salt and black pepper, ensuring even coverage.

Step 5

Slice the lemon in half and squeeze the juice over the chicken. Place the lemon halves inside the cavity of the chicken.

Step 6

Add two sprigs of fresh rosemary, four sprigs of fresh thyme, and 4 smashed garlic cloves to the cavity of the chicken.

Step 7

Roughly chop the onion into large chunks, and scatter them around the chicken in the roasting pan.

Step 8

Place the chicken in the oven and roast for 70-90 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh, and the juices run clear.

Step 9

Once the chicken is done, remove it from the pan and let it rest for 10 minutes before carving.

Step 10

While the chicken rests, prepare the gravy. Skim any excess fat from the pan drippings.

Step 11

Place the roasting pan on the stovetop over medium heat and add 2 cups of chicken broth to the drippings. Stir to combine.

Step 12

Create a slurry by mixing 2 tablespoons of arrowroot powder with 3 tablespoons of water in a small bowl.

Step 13

Slowly pour the slurry into the pan while stirring continuously until the gravy thickens, about 3-5 minutes.

Step 14

Adjust seasoning with salt and pepper if needed.

Step 15

Carve the chicken and serve hot with the gravy drizzled over or on the side.

Nutrition Facts

Serving size	(967.7g)

Amount per serving	% Daily Value*
Calories	711.9

Total Fat 42.2g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 88mg	0%
Sodium 5855.4mg	0%
Total Carbohydrate 47.0g	0%
Dietary Fiber 6.4g	0%
Total Sugars 12.2g
Protein 38.1g	0%

Vitamin D 13IU	0%
Calcium 172.4mg	0%
Iron 5.2mg	0%
Potassium 1142.0mg	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: 52.7%

Protein: 21.2%

Carbs: 26.1%