There are few dishes that bring me as much happiness as a beautifully whole roasted chicken. The smell, while it’s cooking, fills the house with a feeling of pure deliciousness and love. My children seem calmer and happier while it’s in the oven and life seems to slow down for just a little while.

I often make this on a Sunday and serve it with roasted vegetables and a salad. After we are done, I use the bones to make a bone broth in my slow cooker over night. It is the gift that keeps on giving. (Just toss in bones, veggies, 2 Tbs. apple cider vinegar, and enough water to cover)

Once you get the basic idea of the recipe, you can play with the flavors. This offers a tangy, savory and full flavor. It is certainly pretty enough for company, and easy enough for a simple Sunday supper. These spectacular colored cauliflower heads were at the market and I couldn’t resist them. They taste the same, but are so beautiful that you enjoy them with all of your senses.

I hope you enjoy this nice warm hug from my kitchen. It is of course gluten free – naturally and is a feast for the eyes, stomach and souls.

Whole Roasted Chicken

Prep Time: 10min.
Cook Time: 1hr.
Serves 6

Ingredients

Zest of 1 Lemon

2 Tbs. Lemon Juice (about 1/2 lemon)

2 Tbs. Dijon Mustard (Annies & Grey Poupon are GF)

2 Cloves of Garlic (minced or put through a garlic press)

1 tsp. Salt

1 tsp. Dried Thyme

1/2 tsp. Freshly Ground Pepper

1 Organic 5lb. Roaster Chicken

Instructions

Preheat Oven to 375º
Line a roasting pan with foil (makes clean-up way easier).
Combine all of the ingredients (except for the chicken) in a dish and stir to combine.
Gently lift the skin of the chicken that is covering the breast and thighs by sliding your hand underneath and fishing around with your fingers. Try not to tear the skin.
Using a large spoon (or your hands) put the sauce mixture underneath the skin and spread it around as much as possible.
Use any remaining sauce to spread on top of the chicken.
Slice the other half of the lemon into small rounds and slide under the skin as well.
Pace the chicken in the oven, breast towards the back, and bake for 1 hour or until an internal temperature when taken from the breast reaches 165º.
Once you reach the correct temp. remove from the oven and tent with foil and allow to rest for 10 minutes.
Carve the chicken and serve.

Notes

You can use the left over carcass to make chicken stock in the crockpot over night. Just add some vegetable scraps, a Tbs. of Apple Cider Vinegar and some salt and pepper.
I served this meal with roasted (colored) cauliflower and steamed snap peas for a delicious grain-free, gluten-free meal.