Artificial Food Coloring Free Herb Roast Chicken with Rice Stuffing and Pan Gravy
Total time2 hr 10 min
Prep time30 min
Cook time1 hr 30 min
4.9(21)
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Learn more →Ingredients
4 servings
For the chicken
- 1 whole chicken (3.5–4 lb)
- 3 tbsp garlic-infused oil, divided
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ½ lemon, halved
- 4 sprigs fresh thyme
For the stuffing
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
- 2 stalks celery, finely diced
- 1 tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp dried sage
- ½ tsp kosher salt
- ¼ tsp black pepper
For the gravy
- 2 tbsp gluten free flour blend
- 1 ½ cups chicken broth
- ¼ tsp dried thyme
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a roasting pan.
- 2
In a medium saucepan, heat 1 tbsp garlic-infused oil over medium heat until shimmering. Add the celery and cook, stirring occasionally, until softened, about 4 minutes. Add the scallion greens and cook until just wilted, about 1 minute more.
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