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Simple Allergy Free Chicken Roast

Simple Allergy Free Chicken Roast
  • Dairy Free
  • Egg Free
  • Gluten Free
  • Nut Free
  • Soy Free

A simple chicken roast is a favourite in our house, especially with the kids. Although it does need time to cook, it’s actually really easy and doesn’t take a lot of preparation time. I like to keep it really simple for my kids because they prefer it that way. You can just use a plain quality salt when you make a roast but I do like to use Herbamare Original for a bit of extra flavour. Be sure to keep the stuffing mix free of any allergens that a family member might have to ensure there is no cross contamination. If you don’t have time to stuff the chicken, just forget that and take 20 minutes of the cooking time.

I buy a chicken as fresh and large as I can because we like to have left over chicken to a quick dinner the next night. I’ll often just make a quick soup and then use the chicken in some warm wraps or sandwiches with cheese and salad (dairy free if required). You can also use the cooked carcass to make bone broth which I always do for future meals ahead. I freeze this if not required in the next few days.

My simple timing for a chicken is 30 minutes per half a kilo plus 20 minutes extra for stuffing. This means if your chicken is 1.5 kg you will need to cook it for 1 hour and 50 minutes (1 hour and 30 minutes without stuffing). I always pop it into a pre-warmed oven and I use a roasting pan with a lid to stop it splattering all over my oven and keep the chicken moist. Once it’s cooked, I leave the chicken to rest (covered to keep it warm) for 10 minutes before carving while I make the gravy.

Roast Chicken and Roast Vegetable Ingredients:

1 large free range or organic chicken

Vegetables of choice – I did potato, sweet potato, carrot and some steamed green peas

Oil - I use coconut but any oil or duck fat will be fine

Salt (or Herbamare Original)

Stuffing Ingredients:

1 brown onion, finely diced

1 clove of garlic, freshly minced

1 tbsp oil

200g safe bread, made into breadcrumbs

3 sprigs of fresh thyme

¼ tsp salt

2 – 3 tbsps water

Gravy Ingredients:

Pan juices

500mls water

1 tbsp Melrose Organic Worcestershire Sauce

3 tbsps gluten free corn flour – use arrowroot for corn allergy

1 tsp salt


Heat your oven to 180° C

Make stuffing:

Gentry fry garlic and onions in oil until lightly browned

In a bowl mix together breadcrumbs, garlic and onion mixture, thyme and salt

Add a small amount of water until it just presses together. About 2 or 3 tablespoons will be enough. It will absorb juices from the chicken and expand while it cooks

Fill the cavity of the chicken and use a toothpick to secure closed

Grease your baking dish with oil

Place chicken breast side down in the baking dish and drizzle or rub with oil and a sprinkle of salt

Turn chicken over half way through cooking

Peel vegetables and ensure they are all even sizes for cooking, taking into account some will cook faster than others so leave those a little bigger

Pour some oil in a bowl and toss vegetables in oil to coat

Placed on a lined baking tray and sprinkle with salt

Place into hot oven with about 40 minutes remaining for the chicken

Turn vegetables after 20 minutes and remove when cooked to your liking

Once the chicken is cooked, remove from the baking tray onto a board or plate and cover with foil

If you’re steaming something quick like frozen peas or corn you might like to pop that on to cook now

Make gravy:

                Scrape all pan juices from baking pan if it cannot go onto the stove into a frying pan – you can do it in the roasting pan if yours will go on the stove

                Add cornflour and mix with pan juices

                Cook gently for about 1 minute

                Add a little water (about ¼ to ½ a cup) and stir until you get a smooth paste

                Gradually add the rest of the water, Worcestershire sauce and salt, continuously stirring it so it stays nice and smooth

                Continue to cook gently and stir until warmed through and nice and thick

Carve chicken and serve with vegetables and gravy


Tip: Save the crusts of your bread to make bread crumbs and stuffing mix!

Recipe Submitted by Lisa Munro of Happy Tummies

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