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Lemon Herb Roast Chicken with Onion Gravy

This is actually the first time I’ve ever roasted a chicken on my own!  It was somewhat intimidating but I assure you this recipe is super easy and a great one to start out with!  

If you’re looking for a discretely gluten-free gravy to add to your roast chicken, this recipe is for you!  The Herbs de Provence, a blend of herbs from the provence of France, adds a great flavor to this classic roast chicken recipe.  I am a little obsessed with Herbs de Provence, as you may notice in my next couple of recipes!  It’s the perfect herb blend!  Would also be great ground with salt to add on top of organic popcorn for a snack!  A pasture raised, organic chicken is always preferred (like Mary’s Pasture Raised Chickens).  The subtle hint of lemon in both the chicken and the gravy would be nicely complemented by chopped parsley, chives and fresh ground pepper!  

Lemon Herb Roast Chicken with Onion Gravy

makes 5 servings

Organic & High Quality Ingredients

3-4lb pasture raised organic whole chicken

2 medium yellow onions, medium dice

1 lemon

¼ cup avocado oil

1 Tbsp Herbs de Provence

2 tsp sea salt

1 tsp freshly ground black pepper

1 Tbsp minced garlic

chopped parsley, optional

chopped chives, optional

1.  Preheat oven to 375° F.  

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2.  Spread out diced onions in a 9"x13" Pyrex baking dish

3.  Zest lemon and set aside.  Puncture lemon with a fork at least once on each side and place inside chicken cavity.  

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4.  Loosen skin on both sides of chicken with fingers by placing fingers between skin and flesh.  It’s okay if the skin rips a little but there should be enough space to slide your hand between the skin and flesh.  

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5.  Grind Herbs de Provence, salt, pepper (zest and garlic optional) together.  

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6.  Add 1 Tbsp of the avocado oil to the herbs and mix with fork.  

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7.  If you didn’t add the zest and garlic while grinding, add to mixture now. 

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8.  Rub remaining avocado oil all over both sides of the chicken, pour in between skin and flesh and in the cavity.  

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9.  Rub herb mixture on the chicken in the same fashion.  

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8.  Lay the chicken face up over onions in pan.  Tuck wings under the body.  Using a knife, slit the chicken skin near the cavity at least an inch from the edge and slide the chicken legs in to hold.  

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9.  Put in heated oven for 50-90 minutes.

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10.  Check after 20 minutes.

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11.  If the bird is desired brownness, use aluminum foil to tent.  Bake until internal temperature reaches 165° F or until juices run clear.  

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12.  For the gravy, tilt chicken and let juices run out on to onions. 

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13.  Put juices and onion in a blender and blend until smooth.  Adjust to taste with additional lemon juice, salt and pepper.  

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14.  Place sauce into a pan on the stove at low-medium heat until warm.  

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15.  Quarter chicken and serve with gravy!  Garnish with parsley and/or chives!  (still working on my carving skills so I didn’t take a photo of the chicken pieces!  haha)

Stainless steel roasting pan or enameled cast iron pan would also work instead of a pyrex baking dish.  You can also add in a mixture of shallots and leeks with a bay leaf to the bottom of the pan along with the onion.  You can also mix herbs with all of the avocado oil before rubbing on chicken.  You can also add in peeled garlic cloves into the cavity with the lemon before baking for added flavor.  Don’t forget to keep the chicken carcass and bones for a tasty stock!

Adapted from Bauman College Recipe Book