1 free range roasting chicken, washed throughly and patted dry 1 lemon, cut in half 1 bay leaf 2 garlic cloves, unpeeled 2 sprigs fresh rosemary
5 red potatoes, cut in half 1 onion, quartered 3 carrots, cut into 2 inch pieces 2 shallots, sliced 1 sprig fresh rosemary Olive oil Salt and freshly ground black pepper 1/2 cup dry white wine 1-1/2 Tablespoon gf flour 1/2 cup milk
Preheat oven to 500°F.
Season chicken cavity with salt and freshly ground black pepper. Stuff cavity with lemon halves, bay leaf and 2 sprigs of fresh rosemary. Season outside of chicken with salt and freshly ground black pepper.
Place chicken, breast side up, in a baking pan (do not place it on a rack, instead place it directly into pan). Position oven rack on 2nd level from oven floor. Roast chicken for 10 minutes.
Meanwhile, toss potatoes, onion, carrots, and shallots in olive oil. Scatter vegetables and rosemary sprig around chicken. Continue to roast, basting every 15 minutes for a total of 1 hour or until internal temperature of chicken thigh registers 180°F. Each time you baste use a spatula to loosen chicken from bottom of pan.
Remove chicken from pan and transfer to a cutting board. Tent with foil to keep warm.
Meanwhile, skim fat from pan. Place pan over medium-high heat and add wine, scraping up browned bits on bottom of pan. Pour juices into a saucepan.
In a small bowl, whisk together gf flour and milk until smooth. Whisk milk mixture into saucepan. Simmer until gravy thickens. Adjust seasonings to taste with salt and freshly ground black pepper.
Carve chicken and serve with roasted vegetables and gravy.
We used The Gluten Free Pantry’s Country French Bread Mix Flour for the gf flour in this recipe. To purchase please click the link in the Recommended Tools section below.