Herb Roasted Chicken with Garlic Onion Gravy (Whole30 Compliant)

I’ve been trying to use whatever is in the refrigerator because we leave to go on vacation (to Kansas City) for a week and a half on Saturday.  After (what seems like) 30 days of thawing in the refrigerator, today my whole chicken was finally thawed!  I also had a small bunch of broccolini that needed to be used.  I never get tired of roasting chickens.  Seriously, as far as dinner prep goes, prepping (and to some extent, cooking) a chicken is pretty much the easiest thing you can do.  Well, other than ordering pizza.  My favorite way to prep a chicken for roasting is letting some Kerrygold soften (or get super impatient and nuke it for 5 seconds at a time until it starts to get soft), mash a bunch of herbs and spices into it, and rub it all over the chicken.  It tastes like…well, as George Takei would say:

Oh myyyyyyy.

The broccolini was just as easy, and took less than 10 minutes in the cast iron skillet.  I made the broccolini at the same time as the gravy for the chicken.  From beginning prep all the way to table, we were right around the ballpark of 90 minutes.  Not too shabby!  You could *probably* make this chicken in a crock pot, but don’t ask me about times.  I don’t like roasting chicken in the crock pot because even if I put it in a hot oven after it comes out (or under the broiler), the skin never crisps the way I want it to…and it always feels a little soggy.  If that’s your thing, have at it!

Herb Roasted Chicken with Garlic Onion Gravy

Serves 4

4-ish pound whole chicken, cavity rinsed and everything patted dry

2 Tbsp softened Kerrygold or ghee

2 medium yellow onions, cut into 8 wedges each

10-15 cloves of garlic, peeled (this is basically one whole head)

1 medium potato (if you don’t eat white potatoes, use 2 parsnips instead), cut into chunks

2 tsp paprika

2 tsp thyme

1 tsp basil

1 tsp oregano, 1 tsp (scant) ground black pepper

1 C cold water

2 tsp tapioca starch

1/2 tsp salt

 

1.- Preheat oven to 425.  Put chopped onions, chopped potatoes, and garlic cloves into a 9 x 13 pan.

2.- In a small bowl, put softened butter, paprika, thyme, basil, oregano, and pepper.  Mash it all together until it’s well combined.

3.- Rub butter mixture all over the skin of the chicken.  Feel free to rub some under the skin as well (you should have enough).  Place chicken directly on top of vegetables in the pan.  Bake 60-80 minutes (internal temp should be 165).

4.- Remove chicken to a cutting board and let rest while the gravy is made.

5.- Pour cold water into the vegetable pan and stir well, scraping as much off the bottom and sides as possible.  Pull out 1/4 to 1/2 C of the liquid and put in small bowl.  Pour the rest of the mixture into a sauce pan.  Put tapioca starch and salt into the reserved liquid and whisk until combined.  Pour this into the sauce pan with the rest of the liquid and stir to mix.

6.- Heat liquid over medium high heat until it comes to a boil.  Boil 1-2 minutes.  Ladle over chicken to serve (I ladled some one each piece of chicken *after* the chicken was on individual plates).

Broccolini

1 bunch of broccolini

1 Tbsp Kerrygold (or ghee)

1 clove garlic, minced

1 lemon, sliced

1/3 C chicken broth

salt and pepper, to taste

1.- Trim woody parts off the bottoms of the broccolini.

2.- Heat cast iron skillet over medium heat.  Add Kerrygold to skillet and let melt until shimmery.

3.- Add broccolini and toss to coat in the Kerrygold.  Let cook until starting to soften.

4.- Add garlic and lemon slices, tossing with broccolini.  Let cook until garlic is not quite browning.  Add 1/3 C chicken broth (it will steam and immediately start to evaporate.  Add salt and pepper.  Continue tossing until most of the liquid has evaporated and broccolini is bright green and desired consistency.  Serve!