Gluten Free Herb Roast Chicken with Rice Stuffing and Pan Gravy

Total time2 hr 10 min

Prep time30 min

Cook time1 hr 30 min

Gluten Free Herb Roast Chicken with Rice Stuffing and Pan Gravy

This herb-roasted chicken comes out of the oven with deeply golden, crackly skin, thanks to a garlic-infused oil rub and a hit of fresh thyme and rosemary. Inside, the cavity holds a fragrant rice stuffing built from sautéed celery and scallion greens, fresh parsley, and a whisper of dried sage, which finishes cooking right inside the bird and soaks up all those roasty juices. The two-stage roast — a hot blast at 425°F followed by a gentler finish at 375°F — gives you juicy, tender meat without drying out the breast. Once the chicken rests, the pan drippings get whisked with a gluten free flour blend into a silky, nutty-tasting gravy that coats the back of a spoon perfectly. Carved onto a platter with the rice stuffing spooned alongside and a scatter of parsley, this is the kind of Sunday dinner centerpiece that feels both classic and completely dependable. It's a fantastic option if you're cooking gluten free and still want a full, old-fashioned roast chicken spread with all the trimmings.

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Ingredients

4 servings

For the chicken

1 whole chicken (3.5–4 lb)
3 tbsp garlic-infused oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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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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