Gluten-Free Lemon Herb Roast Chicken with Crispy Potatoes and Carrots

Why You’ll Love This Recipe

• Roast chicken with shatteringly crisp skin and juicy meat, thanks to spatchcocking and high heat.
• Perfectly pan-crisped potatoes and carrots for golden edges and fluffy centers.
• A bright, glossy, gluten-free garlic gravy thickened with cornstarch (no flour needed).
• Reliable, thermometer-based cues and exact times for stress-free results.

Grocery List

• Produce: 2 lb small Yukon gold potatoes, 1 lb carrots, 2 lemons, 1 head garlic, fresh rosemary, fresh thyme, flat-leaf parsley
• Dairy: Unsalted butter
• Pantry: Whole chicken (4–4.5 lb), extra-virgin olive oil, kosher salt, black pepper, smoked paprika (optional), gluten-free low-sodium chicken broth, cornstarch, dry white wine (optional)

Full Ingredients

For the lemon–herb roast chicken

• 1 whole chicken, 4–4.5 lb, backbone removed (spatchcocked)
• 2 tbsp unsalted butter, softened
• 1 tbsp extra-virgin olive oil
• 2 tsp finely grated lemon zest (from 1 lemon)
• 2 garlic cloves, finely grated or pressed
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves, chopped
• 1.75 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 tsp smoked paprika (optional)

For the vegetables

• 2 lb small Yukon gold potatoes, halved
• 1 lb carrots, peeled and cut into 1-inch batons
• 1 tbsp extra-virgin olive oil (for roasting with veg)
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil (for pan-crisping)
• 1 tbsp unsalted butter (for pan-crisping)

For the cornstarch-thickened garlic gravy

• Pan drippings from the roast chicken (about 1/4–1/3 cup, plus browned bits)
• 1 tbsp unsalted butter
• 6 garlic cloves, minced
• 1.5 cups gluten-free low-sodium chicken broth
• 1/4 cup dry white wine (optional; or use more broth)
• 1.5 tbsp cornstarch mixed with 2 tbsp cold water
• 2 tbsp fresh lemon juice (plus more to taste)
• Kosher salt and freshly ground black pepper, to taste

For finishing

• 2 tbsp flat-leaf parsley, finely chopped
• Lemon wedges (from 1 lemon), for serving

Step-by-Step Instructions

Step 1: Preheat and spatchcock the chicken

Heat the oven to 425°F (220°C) with a rack in the center. Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken breast-side up and press firmly on the breastbone to flatten until you hear a crack. Pat the chicken very dry with paper towels; dry skin equals crisp skin.

Step 2: Make the lemon–herb butter and season

In a small bowl, mix the softened butter, 1 tbsp olive oil, lemon zest, 2 grated garlic cloves, chopped rosemary, chopped thyme, smoked paprika (if using), 1.75 tsp kosher salt, and 1 tsp black pepper. Gently loosen the skin over the breasts and thighs with your fingers. Rub about half the mixture under the skin and the rest all over the surface of the chicken.

Step 3: Prepare the vegetables and pan

On a large rimmed sheet pan, toss the potatoes and carrots with 1 tbsp olive oil, 3/4 tsp kosher salt, and 1/2 tsp pepper. Spread in an even layer. Place the chicken skin-side up directly on top of the vegetables so the drippings baste them. For best results, insert a probe thermometer into the thickest part of the breast without touching bone.

Step 4: Roast hot and fast

Roast for 45–55 minutes, rotating the pan once halfway. The chicken is done when the breast registers 160–162°F and the thigh 175°F; carryover cooking will bring the breast to 165°F. Transfer the chicken to a cutting board and rest, loosely tented with foil, for 10 minutes. Leave vegetables on the sheet pan for now.

Step 5: Pan-crisp the potatoes and carrots

Heat a large skillet over medium-high. Add 1 tbsp olive oil and 1 tbsp butter. Using a spatula, transfer the roasted potatoes and carrots (and a spoonful of the pan drippings) to the hot skillet. Arrange cut sides down and cook undisturbed for 3–4 minutes, then toss and cook another 3–4 minutes until deeply browned and crisp on the edges. Transfer to a warm platter and tent with foil.

Step 6: Make the garlic gravy

In the same skillet over medium heat, melt 1 tbsp butter. Add 6 minced garlic cloves and cook, stirring, for 30 seconds until fragrant (do not brown). Pour in the wine, if using, and simmer for 1 minute to reduce slightly, scraping up browned bits. Whisk in the gluten-free chicken broth and any remaining pan drippings. Bring to a simmer. Stir the cornstarch slurry (1.5 tbsp cornstarch + 2 tbsp cold water) and whisk it into the simmering liquid. Cook 1–2 minutes until glossy and thick enough to coat a spoon. Stir in 2 tbsp lemon juice; season with salt and pepper to taste. Keep warm over low heat.

Step 7: Carve, finish, and serve

Carve the chicken into breasts, thighs, drumsticks, and wings. Squeeze fresh lemon over the meat. Arrange chicken with the pan-crisped potatoes and carrots on a platter, scatter with chopped parsley, and serve with the warm garlic–lemon gravy on the side or spooned over top.

Pro Tips

• For extra-crispy skin, dry the chicken thoroughly and leave it uncovered in the refrigerator for up to 24 hours before cooking (optional dry brine: 1 tsp salt on the skin).
• Cold slurry, hot gravy: keep the cornstarch slurry cold and add it to simmering liquid for a smooth, glossy finish.
• Resist stirring the vegetables while crisping; contact time with the pan creates deep color and texture.
• Use a thermometer for perfect doneness; oven times vary, but temperatures do not.
• Ensure all packaged items (broth, cornstarch, spices) are gluten-free and processed in GF facilities if needed.

Variations

• All thighs version: use 6–8 bone-in, skin-on thighs (about 3 lb). Roast at 425°F for 35–40 minutes; proceed with pan-crisping and gravy as written.
• Root veg swap: replace half the potatoes with parsnips or add wedges of red onion; roast and crisp as directed.
• Dairy-free: replace butter with olive oil or ghee (if tolerated) throughout.

Storage & Make-Ahead

Refrigerate leftovers in airtight containers for up to 4 days. Store gravy separately; reheat gently, thinning with a splash of gluten-free broth if needed. The chicken can be dry-brined (salted lightly) up to 24 hours ahead for superior flavor and crisp skin. Cornstarch-thickened sauces do not freeze well; if you plan to freeze, freeze the drippings and broth and make the gravy fresh on reheating day.

Nutrition (per serving)

Approximate: 700 calories; 40 g protein; 46 g carbohydrates; 36 g fat; 5 g fiber; 950 mg sodium. Calculated for 1/4 of chicken with skin, about 1.5 cups vegetables, and 1/4 cup gravy.