Eosinophilic Esophagitis Friendly Garlic and Herb Butter Roast Chicken with Pan Gravy

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 20 min

4.6

(29)

Eosinophilic Esophagitis Friendly Garlic and Herb Butter Roast Chicken with Pan Gravy

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Ingredients

4 servings

For the chicken

1 whole chicken (3.5–4 lb)
4 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
4 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped
1 tsp kosher salt, plus more for seasoning
½ tsp black pepper, freshly ground, plus more for seasoning
1 lemon, halved
1 head garlic, halved crosswise
4 sprigs fresh thyme
1 medium yellow onion, quartered
2 medium carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
1 tbsp olive oil

For the pan gravy

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ cups low-sodium chicken broth
1 tsp fresh thyme leaves
salt and pepper, to taste

Instructions

1
Preheat the oven to 425°F (220°C). Pat the chicken completely dry inside and out with paper towels — dry skin is essential for browning.
2
In a small bowl, combine the softened butter, minced garlic, chopped thyme leaves, rosemary, parsley, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix until evenly combined.

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