Allergen Friendly Rosemary Lemon Roast Chicken is an easy to make family dinner meal. The whole roast chicken is top 8 free, gluten free, and dairy free.
Jump to:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down on the Allergen Friendly Rosemary Lemon Roast Chicken
- Instructions/ Directions and Tips
- Substitutions
- Variations /Adaptations
- Equipment
- Storage and Reheating Instructions
- Storage
- Top Tip
- What To Serve With Allergen Friendly Rosemary Lemon Roast Chicken
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Latest Posts
Why We Like This Recipe
We make a lot of roast chicken dinners and we like to change up the flavours and way we cook them. This helps us keep dinner exciting for the family. By using tasty but relatively mild flavours such as lemon and rosemary we can infuse flavour into the meat. The soft pairing of flavours are ones that the kids love as they are not strong and overpowering for their young taste buds.
Ingredients
Roasting Pan:
- Whole Chicken
- Carrots
- Onions
- Garlic
- Celery
- Potato
- Rosemary
- Thyme
- Oregano
Buttery Rub:
- Plant Butter
- Rosemary
- Salt
- Lemon Zest
The Chicken:
- Lemon
- Rosemary
See recipe card for quantities.
The Ingredient Low Down on the Allergen Friendly Rosemary Lemon Roast Chicken
Whole Chicken
The higher quality birds will cook a bit quicker than the regular store bought ones. We buy chickens both from the store and straight from the farmers. The farm purchased ones are inspected and professionally processed the same as the store bought ones. The birds from the farm, in our experience, don’t shrink as much when cooked and have a different meat density. We can usually feed our family off one larger farm chicken or two store bought ones. Both will give us leftovers we can use at other meals.
Carrots, Onions, Garlic, Celery
Often referred to as aromatics, these ingredients are the backbone of most soups, sauces and gravies. We use them to help make flavourful gravy. They only need to be roughly chopped, not perfectly diced or minced as they will be mashed to extract all the gravy goodness as the aromatics mingle with the chicken drippings.
Potato
Any kind will work, we usually use a starchy one as the potato starch in the drippings will help to thicken the gravy when it is made. If potatoes are not safe for you it can be omitted and extra cornstarch used to thicken the gravy, if making gravy.
Rosemary, Thyme, Oregano
Fresh herbs are our preference for this dish. They are less likely to have cross contact with allergens. To save money as fresh herbs can be super expensive we have a kitchen window herb garden where we grow our own herbs.
Salt
We are seeing more and more salt shakers show up with “may contain” warnings. Like any other spice, herb or flavouring it is being processed in a plant with top 8 allergens. Though it may seem like the least likely place to find allergens, always check the ingredients, the packaging, and with the manufacturer.
Plant Butter
A higher fat plant butter tends to work best in this recipe. We prefer to use the plant butter sticks like those from Melt Organics. If coconut based plant butter isn’t suitable, an olive oil based tub can be used.
Lemon Zest and Lemon
Zest the lemon and use that same lemon as the one for putting inside of the chicken. This reduces waste and costs. If you do not get enough zest or more than required, the extra zest can be frozen in a container in the freezer.
Instructions/ Directions and Tips
Step 1
Preheat the oven to 450F.
Step 2
Roughly chop the vegetables for the roasting pan. Place the carrots, onions, garlic, celery, and potato in the roasting pan. Sprinkle the herb sprigs over the vegetables.
Mix plant butter, chopped rosemary, and salt in a small bowl.
Step 3
To prep the chicken:
Gently pull the skin away from the chicken by sliding a hand under the skin from the lower cavity and neck openings.
Step 4
Using ½ of the rosemary plant butter mix, place it under the skin in as even a layer as possible using one hand. The butter may clump and may not be able to be spread entirely. It will melt and spread over the chicken during cooking.
Step 5
Rub the remaining half of the rosemary plant butter on the outside of the chicken skin. Both front and back of the bird and in all the corners of it. Make sure to get under the wings and in the crook of the thighs and all other bits that tend to get forgotten and hidden.
Step 6
Cut the lemon in half and place one side with the flesh side out in the chicken. It is easiest to access the cavity from the lower opening. Push the lemon all the way up as close to the neck while still wholly inside the chicken. Add the rosemary sprigs and the second half of the lemon inside the chicken. Tie the legs closed, if desired.
Step 7
Place the chicken in the roasting pan on top of the vegetables. Pour 2 cups of water in the base of the roasting pan. Cover the pan with the roasting lid or wrap the top tightly with aluminium foil. This will help the chicken self baste and lock in the moisture to allow for juicy chicken meat.
Step 8
Roast the chicken for 1 hour 15 mins - 1 hour 30 mins. The first 45 mins - 1 hour with the lid on. Check that there is still water in the pan periodically.
Step 9
In the last ½ hour remove the lid and let the chicken skin brown as it cooks. The chicken is done when the thighs and breasts reach the internal temperature of 180F. The juices should also run clear at this point.
Hint: Removing the lid and roasting the chicken uncovered for the last half an hour will allow the chicken skin to crisp up nicely and brown. If it gets too brown and starts to burn, cover that part of the skin with aluminium foil to avoid scorching.
Substitutions
- Bacon Fat - instead of using a plant butter, stored bacon or duck fat could be used and mixed with the rosemary, salt, and lemon zest.
- Olive Oil - instead of bacon fat or plant butter olive oil can be used to help brown the skin and lock in moisture and flavour. It can be rubbed on the skin and under it then sprinkle the herbs and salt on the bird’s skin. Whole sprigs of rosemary can be put under the skin with the woody stalk to cook and removed before carving.
- Turkey - This recipe will work well with a turkey, especially for holiday dinners. It will need a longer cooking time as turkey cooks for around 20 minutes a pound at 350F according to Canadian Turkey. The poultry should be 180F in the thickest piece of the thigh on the inner portion. Take care not to touch the bone when temping the turkey as it will skew the reading.
- Different Herbs - Other fresh herbs can be used in place of rosemary. Greek oregano, marjoram, or lemon thyme are two that we often use in poultry cooking and work well in this recipe.
Variations /Adaptations
- Spicy - Adding in red chilli flakes to the buttery rub will give a bit of a spicy punch to this poultry dish.
- Brining - Before cooking the chicken can be brined in water with 1 ¼ tablespoons of salt dissolved per cup of water used. The chicken is submerged in the brining liquid and marinated for 3-6 hours in the fridge. For more info on how to brine the chicken check out a more in-depth description at Chicken.ca.
Equipment
Roasting Pan or dutch oven or casserole dish - To roast the chicken in.
Lid for the Roasting Pan or Aluminium Foil - To keep the moisture in the pan when cooking.
Knife and Cutting Board - For cutting the vegetables and herbs.
Butchers Twine - If tying the legs of the chicken. Instructions on how to properly truss a chicken can be found on the Chicken.ca website.
Storage and Reheating Instructions
Storage
As soon as the allergen friendly rosemary lemon roast chicken cools it should be stored in the fridge or freezer immediately for optimum food safety.
-Fridge
In the fridge the cooked roast chicken will keep for up to 3 days. It may be easier to store the bones and meat separately for ease of making leftover dishes quickly and to help the meat to cool quicker.
-Freezer
To freeze the cooked lemon rosemary roast chicken, strip the meat from the carcass. Store the bones and meat separately in the freezer so the bones can be used in making stocks and broths. The meat can then be thawed in needed quantities, reducing waste.
Reheating
The cooked rosemary lemon roast chicken meat can be eaten cold or re-heated. Always thaw the chicken parts before using or re-heating. The chicken will need to reach an internal temperature of 180F.
-Oven
Wipe a glass casserole dish with neural oil so the meat doesn’t stick to the dish. Place the amount of meat needed to be re-heated in the dish. Pour a small amount of water 3-4 tablespoons of water in the bottom of hte dish and cover the casserole dish with aluminium foil. Bake at 375F for 20-25 mins or until heated through and to a safe internal temperature.
-Stove Top
In a pan with a bit of water place the allergen friendly rosemary lemon roast chicken and sides for reheating. Cover with a lid and heat over medium heat for 5 minutes. Remove the lid and heat until the added water has cooked off.
- Microwave
When microwaved the lemon rosemary chicken meat will dry out and may re-heat unevenly. The stove top or oven methods are the preferred way to heat.
Top Tip
Putting the citrus inside the chicken and the water at the bottom of the pan with it all covered will help to self baste the bird. This cooking method will help to make sure the chicken meat is as moist and flavourful as can be by infusing the rosemary and lemon flavour into the chicken.
What To Serve With Allergen Friendly Rosemary Lemon Roast Chicken
This Allergen Friendly Rosemary Lemon Roast Chicken is excellent when served with mashed or roast potatoes, a vegetable like peas, or our peach balsamic asparagus. Gravy can be made for this recipe using instructions found on how to make gravy in our standing gluten free roast chicken recipe.
Leftovers from this lemon rosemary chicken recipe are perfect as a protein on a salad like the Dairy Free Cobb salad. Chicken noodle soup is also a great leftover meal made from this roast chicken to make it a low food waste set of family meals.
Other Recipes You May Enjoy
📖 Recipe
Allergy Friendly Rosemary Lemon Roast Chicken
Equipment
- Roasting Pan or dutch oven or casserole dish
- Lid for the Roasting Pan or Aluminium Foil
- Knife and Cutting Board
- Butchers Twine, if tying the legs of the chicken
Ingredients
For the Roasting Pan:
- 6 lbs Whole Chicken
- 2 Carrots peeled and large diced
- 2 Small Onions peeled and large diced
- 6 Cloves Garlic peeled and crushed
- 3 Ribs Celery rough chopped
- 1 Potato sliced
- 2 Sprigs Rosemary fresh
- 4 Sprigs Thyme fresh
- 4 Sprigs Oregano fresh
For the Buttery Rub:
- ½ C Plant Butter
- ¼ C Rosemary Leaves chopped and stripped from the stalk
- ¾ teaspoon Salt
- 3 Tbsps Lemon Zest
For in the Chicken:
- 1 Lemon sliced in half
- 2 Large Sprigs Rosemary
Instructions
- Preheat the oven to 450F.
- Roughly chop the vegetables for the roasting pan. Place the carrots, onions, garlic, celery, and potato in the roasting pan. Sprinkle the herb sprigs over the vegetables.
- Mix plant butter, chopped rosemary, and salt in a small bowl.
- To prep the chicken -
- Gently pull the skin away from the chicken by sliding a hand under the skin from the lower cavity and neck openings.
- Using ½ of the rosemary plant butter mix, place it under the skin in as even a layer as possible using one hand. The butter may clump and may not be able to be spread entirely. (It will melt and spread over the chicken during cooking.)
- Rub the remaining half of the rosemary plant butter on the outside of the chicken skin. Both front and back of the bird and in all the corners of it. (Make sure to get under the wings and in the crook of the thighs and all other bits that tend to get forgotten and hidden.)
- Cut the lemon in half and place one side with the flesh side out in the chicken. (It is easiest to access the cavity from the lower opening. Push the lemon all the way up as close to the neck while still wholly inside the chicken.) Add the rosemary sprigs and the second half of the lemon inside the chicken. Tie the legs closed, if desired.
- Place the chicken in the roasting pan on top of the vegetables. Pour 2 cups of water in the base of the roasting pan. Cover the pan with the roasting lid or wrap the top tightly with aluminium foil. (This will help the chicken self baste and lock in the moisture to allow for juicy chicken meat.)
- Roast the chicken for 1 hour 15 mins - 1 hour 30 mins. The first 45 mins - 1 hour with the lid on. Check that there is still water in the pan periodically.
- In the last ½ hour remove the lid and let the chicken skin brown as it cooks. The chicken is done when the thighs and breasts reach the internal temperature of 180F. The juices should also run clear at this point.
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Have you made this recipe? Please leave a comment and us know how much you liked it.