1 free-range chicken (about1½ kg)

5 tbsp olive oil

small pack rosemary sprigs

4 parsnips, chopped into chunks

5 carrots, chopped into chunks

2 potatoes, chopped into chunks

1 tbsp gluten free plain flour

500ml chicken stock

Serves - 4


Heat oven to 200C/180C fan/gas 6.  Pick the tops off all the rosemary sprigs and set them aside, then stuff the remaining stalks into the chicken cavity and sit it on top of a large roasting tin.

Drizzle with 2 tbsp of the oil and season well. Cover with foil and roast in the oven for 1 hr 20 mins, removing the foil for the last 20 mins.

Just after the chicken goes in, put the vegetables in a second roasting tin along with the the rosemary tops.

Drizzle with the remaining oil, season and put in the oven underneath the chicken for 1 hr-1 hr 10 mins or until soft and lightly browned.

Check the chicken is cooked by piercing the thickest part of the thigh with a skewer – the juices should run clear; if not, put it back in the oven and test again after another 10 mins.

Carefully remove the chicken from the roasting tin and rest it on a board 15-20 mins.

As the chicken rests, keep the vegetables warm and make the gravy. Put the roasting tin on a hob over a low heat, add the gluten free flour, mix well until it forms a paste, then pour in the stock, stirring constantly until thickened.

Simmer for 5 mins, then season to taste. Strain into a gravy boat or heatproof jug and serve with the chicken and vegetables.

Recipe adapted from: Good Food
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