Roast chicken dinner with gluten free gravy
A full Sunday roast with crispy potatoes, golden parsnips and a proper gravy, all made without gluten, dairy, egg and nuts.
- Time1 hr 45
- LevelMedium
- Costabout £2.88 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Take the chicken out of the fridge 30 minutes before cooking. Heat the oven to 200°C (180°C fan).
- 2
Rub the chicken with 1 tbsp oil, the salt and thyme. Put the lemon and onion inside and in the tin. Roast for 1 hour 15 minutes, until the juices run clear.
75 min - 3
Boil the potatoes in salted water for 8 minutes, drain, then shake in the pan to roughen the edges. Toss with the parsnips and 2 tbsp oil in a roasting tin.
- 4
Put the vegetables in the oven for the last 50 minutes, turning once, until crisp and golden.
50 min - 5
Rest the chicken on a board under foil for 15 minutes. Pour the roasting juices into a pan, skimming off the fat.
15 min - 6
For the gravy, mix the cornflour with 3 tbsp cold water. Add the stock cube and the 400 ml hot water to the juices, then whisk in the cornflour paste. Simmer for 3 minutes until glossy.
3 min - 7
Steam the carrots and broccoli for 6 minutes. Carve the chicken and serve with the roasties, vegetables and gravy.
6 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.