Gluten-Free Classic Roast Chicken

Ingredients

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• 1 whole chicken (3 1/2 to 4 1/2 lb), patted dry
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup GF chicken or vegetable stock Shop
• 2 tbsp GF tamari or coconut aminos Shop
• 1 tbsp cornstarch or arrowroot starch Shop
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. 1 Preheat the oven to 400°F (200°C). Pat the chicken completely dry with paper towels. Rub it all over with the olive oil, then season it all over with the salt and pepper.
2. 2 Set the chicken breast-side up in a large oven-safe skillet or flameproof roasting pan and tuck the wing tips underneath.
3. 3 Roast for 1 hour to 1 hour 20 minutes, until a thermometer reads 165°F (74°C) in the thickest part of the thigh (not touching bone), the innermost part of the wing and the thickest part of the breast. Start checking at 50 minutes.
4. 4 While the chicken is roasting, prepare the sauce. In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth, creating a slurry. Once the chicken is cooked, carefully remove it from the pan and set it aside to rest on a cutting board, tented loosely with foil. Pour off most of the rendered fat from the pan, leaving about 1 tablespoon. Return the pan to medium heat and add the minced garlic, sautéing for about 30 seconds until fragrant, being careful not to burn it.
5. 5 Pour the GF chicken or vegetable stock and GF tamari into the pan with the garlic, scraping up any browned bits from the bottom. Bring the mixture to a simmer, then gradually whisk in the cornstarch slurry. Continue to whisk and simmer for 2-3 minutes, or until the sauce has thickened to a glossy consistency. Taste and adjust seasoning if needed. Carve the rested chicken and serve it with the warm, savory sauce drizzled generously over the top, perhaps alongside steamed rice or your favorite gluten-free pasta.

Tips & Notes

• For crisper skin, pat the chicken dry and salt it up to a day ahead, then refrigerate it uncovered.
• Don't rinse the raw chicken. Rinsing spreads bacteria around the sink and doesn't remove them; patting it dry is enough.
• Check the temperature in three places: the thickest part of the thigh, the innermost part of the wing and the thickest part of the breast. All three should read 165°F.

Common questions