Oven Roasted Whole Chicken (Gluten-Free, Dairy-Free)
This oven roasted whole chicken is easier than it looks! Tender, juicy roast chicken that’s flavored with spices and perfect for your holiday table or any time. Totally gluten-free and dairy-free too!
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Easy Juicy Roast Chicken – Perfect for the Holidays!
We’re in holiday season already…and while Thanksgiving and Christmas often mean a roast turkey, there are some of us who prefer a smaller bird, and a main that doesn’t require a huge oven.
Here’s where this easy whole roast chicken comes in! It’s easy to make, doesn’t require a long prep time, and still looks beautiful enough to be a star on your holiday table (or even just your daily dinner table!).
Crispy skin on the outside, juicy chicken meat on the inside… YUM! Homemade rotisserie chicken doesn’t get any better than this!
Why This Recipe Works:
- Simple Ingredients: The main ingredients required for making this gluten-free roast chicken recipe are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: With just 10 minutes of prep time, the oven does most of the work (just make sure to baste the chicken every 20 minutes with its juices).
- Totally Gluten-Free & Dairy-Free: The best part is that this whole oven roasted chicken is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this oven roasted whole chicken recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Olive Oil: I like using extra virgin olive oil, but you may also use melted dairy-free butter if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use regular melted butter instead.
- Spices: I used a mix of ground coriander, granulated garlic, ground paprika and salt. However, feel free to use other types of spices that you prefer (such as garlic powder, onion powder, ground cayenne pepper, Italian seasoning, etc).
- Chicken: Since we are making a recipe for whole roasted chicken, a whole chicken is essential (approximately 4 pounds in weight).
- Onion: I used a yellow onion, but you may also use white onion or red onion instead. Cut it into big pieces, this is for stuffing the chicken.
- Lemon: Wash then cut the lemon into quarters or big pieces. This is for stuffing the chicken and to give it flavor.
- Herbs: I like using fresh herbs such as fresh thyme and fresh rosemary, but go ahead and use other herbs such as oregano if you like.
How to Make Oven Roasted Whole Chicken (Step by Step):
1. Combine Oil and Spices
Combine olive oil, salt and spices in a bowl.
2. Coat Chicken with Oil-Spice Mixture
Use a spoon to loosen the chicken skin, then hold the chicken upright, drizzling the oil-spice mixture under the chicken skin.
Next drizzle the chicken all over with the olive oil-spice mixture.
3. Preheat Oven
Preheat the oven to 350F.
4. Stuff Chicken & Place in Roasting Pan
Stuff the lemon and onion pieces inside the cavity of the chicken. Use kitchen twine to tie the chicken legs together and place it in the roasting pan. Add the fresh thyme and rosemary sprigs to the sides.
5. Roast Chicken
Cover the baking dish with aluminum foil and bake in the preheated oven for around 90 minutes. (Covering the chicken with foil allows the meat to heat evenly and retain moisture, preventing the chicken from drying out). Make sure to baste the chicken with the juices and pan drippings released as the chicken roasts every 20 minutes.
After the first 90 minutes, remove the foil and increase the temperature to 400F for better browning and roast the chicken for another 20 to 30 minutes to get a golden brown skin.
Make sure to let the chicken cook until the internal temperature reaches 165F in the thickest part (either the chicken breast or thigh) – this will ensure that it is cooked through.
(TIP: Another way to check that the chicken is fully cooked is to slice it in the breast and if the juices run clear (i.e. no blood or red juices), that means that the chicken is done.)
6. Cut and Serve!
Once the chicken is cooked, remove the kitchen twine and slice into the crispy roast chicken before serving with your favorite sides.
Dish by Dish Tips/Tricks:
- Test for Doneness: To ensure that the chicken is cooked through, use a kitchen thermometer to check that the internal temperature reaches 165F in the thickest part of the breast or or thigh. Alternatively, slice the chicken in the breast and if the juices run clear (i.e. no blood or red juices), that means that the chicken is done.
- Baste for Juiciness: To keep the chicken meat moist and juicy, pour the chicken juices that are released during cooking over the chicken.
- Storing Leftover Chicken: If there are any leftovers, store the chicken in an airtight container in the refrigerator for up to 2 days, then reheat in the oven before eating. Alternatively, you may also shred the remaining chicken meat to make shredded chicken tacos or eat it any way you wish!
- Make Chicken Stock: Don’t throw away the chicken carcass once you’ve eaten all the meat! It’s great for making chicken stock (place the carcass in a large pot and cover it with water. Add chopped carrots, celery and onions and then bring to a boil, before simmering on low heat for 2 to 3 hours, topping up with more water as and when the water dries up.)
Other Gluten-Free Chicken Recipes You’ll Love:
- Honey Sesame Chicken (Gluten-Free, Dairy-Free)
- Marry Me Chicken (Gluten-Free, Dairy-Free)
- Kung Pao Chicken (Gluten-Free, Dairy-Free)
- Orange Chicken (Gluten-Free, Dairy-Free)
Gluten-Free Sides to Accompany Roast Chicken:
- Creamy Mashed Potatoes (Gluten-Free, Vegan)
- Crispy Hasselback Potatoes (Gluten-Free, Vegan)
- Easy Scalloped Potatoes (Gluten-Free, Vegan)
- Green Bean Casserole (Gluten-Free, Vegan)
Gluten-Free Holiday Recipes to Make:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Oven Roasted Whole Chicken (Gluten-Free, Dairy-Free)
- Total Time: 2 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This oven roasted whole chicken is easier than it looks! Tender, juicy roast chicken that’s flavored with spices and perfect for your holiday table or any time. Totally gluten-free and dairy-free too!
Ingredients
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1 teaspoon granulated garlic
- 1/2 teaspoon ground paprika
- 1 whole chicken (approximately 4 pounds)
- 1 onion, peeled and roughly cut into large pieces
- 1 lemon, quartered
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
Instructions
- Combine Oil and Spices: Combine olive oil, salt and spices in a bowl.
- Coat Chicken with Oil-Spice Mixture: Use a spoon to loosen the chicken skin, then hold the chicken upright, drizzling the oil-spice mixture under the chicken skin. Next drizzle the chicken all over with the olive oil-spice mixture.
- Preheat Oven: Preheat the oven to 350F.
- Stuff Chicken and Place in Baking Dish: Stuff the lemon and onion pieces inside the chicken. Tie the chicken legs together with kitchen string. Add thyme and rosemary to the baking dish.
- Roast Chicken: Cover the baking dish with foil and bake the chicken in the preheated oven for around 90 minutes. This allows the meat to heat evenly and retain moisture. Make sure to baste the chicken with the juices released during cooking every 20 minutes. Remove the foil and increase the temperature to 400F for better browning and roast the chicken for another 20 to 30 minutes to create a golden crust. Cook the chicken until the internal temperature reaches 165F in the thickest part (either the chicken breast or thigh) – this will ensure that it is cooked through.
(TIP: Another way to check that the chicken is fully cooked is to slice it in the breast and if the juices run clear (i.e. no blood or red juices), that means that the chicken is done.)
Notes
Olive Oil: I like using extra virgin olive oil, but you may also use melted dairy-free butter if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use regular melted butter instead.
Spices: I used a mix of ground coriander, granulated garlic, ground paprika and salt. However, feel free to use other types of spices that you prefer (such as onion powder, ground cayenne pepper, etc).
Chicken: Since we are making a recipe for whole roasted chicken, a whole chicken is essential (approximately 4 pounds in weight).
Onion: I used a yellow onion, but you may also use white onion or red onion instead. Cut it into big pieces, this is for stuffing the chicken.
Lemon: Wash then cut the lemon into quarters or big pieces. This is for stuffing the chicken and to give it flavor.
Herbs: I like using fresh herbs such as fresh thyme and fresh rosemary, but go ahead and use other herbs such as oregano if you like.
- Prep Time: 10 mins
- Cook Time: 2 hours
- Category: Main Dish
- Method: Baking
- Cuisine: American
