Roast Chicken with Gluten-Free Gravy

Ingredients

• 1 3-4 lb Whole Chicken
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Garlic Powder
• 1 medium Onion, quartered
• 2 medium Carrots, chopped
• 2 stalks Celery, chopped
• 2 cups Chicken Broth
• 2 tbsp Tapioca Starch
• 1/4 cup Cold Water
• 2 sprigs Fresh Rosemary

Instructions

1. 1Preheat oven to 425°F (220°C).
2. 2Rinse the chicken inside and out and pat it dry with paper towels.
3. 3Rub the chicken with olive oil, salt, pepper, and garlic powder.
4. 4Place the onion, carrots, and celery in the bottom of a roasting pan. Place the chicken on top of the vegetables.
5. 5Roast for 15 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and continue roasting for another 60 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Add rosemary sprigs in the last 30 mins of roasting.
6. 6Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
7. 7While the chicken is resting, make the gravy. Remove the roasted vegetables from the roasting pan and set aside.
8. 8Pour the pan drippings into a saucepan. Skim off any excess fat.
9. 9Place the saucepan over medium heat and whisk in chicken broth. Bring to a simmer.
10. 10In a small bowl, whisk together tapioca starch and cold water to create a slurry.
11. 11Gradually whisk the tapioca starch slurry into the simmering broth and drippings. Continue whisking until the gravy thickens, about 2-3 minutes.
12. 12Season the gravy with salt and pepper to taste. Strain the gravy to remove bits.
13. 13Carve the chicken and serve with the roasted vegetables and gluten-free gravy.

Substitutions

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