Serves 4
190 min
Perfect Roast Chicken with Vegetable Gravy
Recipe GLPR2280341a8ad02d
A tender, succulent roasted chicken surrounded by caramelized vegetables, served with a silky homemade vegetable gravy. The chicken is braised low and slow until it falls off the bone, while the vegetables break down into a rich, naturally thickened sauce. Naturally gluten-free, dairy-free, and whole-food friendly.
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Ingredients
1 whole chicken (3–5 pounds), preferably pasture-raised
2 large carrots, peeled and chopped
2 cups cauliflower florets, chopped
2 stalks celery, chopped
1 large onion, chopped
2 cloves garlic, peeled and minced
Sea salt, to taste
Black pepper, to taste
Water, as needed for gravy consistency
Directions
Preheat your oven to 350°F.
Spread the chopped cauliflower in an even layer on the bottom of a Dutch oven. Place the whole chicken, breast-side up, directly on top of the cauliflower.
Arrange the carrots, celery, onion, and garlic around the chicken in the Dutch oven.
Generously season the chicken inside and out with sea salt and black pepper. Season the surrounding vegetables with salt and pepper as well.
Cover the Dutch oven with its lid and place in the preheated oven. Braise for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F in the thickest part of the thigh, and the meat is very tender and beginning to fall off the bone.
Remove the Dutch oven from the oven and carefully transfer the cooked chicken to a cutting board or serving plate.
Pour the cooked vegetables and all the pan drippings into a blender. Blend on high speed until completely smooth and creamy.
Transfer the blended mixture to a saucepan. Add water gradually while stirring until you reach your desired gravy consistency. Taste and adjust seasoning with additional sea salt and black pepper as needed.
Return the chicken to the Dutch oven and place under a hot broiler for 2 to 3 minutes to brown and crisp the skin.
Carve the roasted chicken and serve on individual plates with the vegetable gravy drizzled over the top.
