Receta Roasted Chicken Recipe with Deep Onion-Garlic Gravy
There is nothing like the aroma of an herb-rubbed chicken roasting in the oven to make your family’s eyes glow with delight.
“Mmm, it smells like Thanksgiving in here. What are you cooking, Mum?” Not only do I get a gold star for “best cook in the house” when I roast a chicken (little do they know that it takes about 5 minutes of actual prep time to pull off this feat of magic), but the fridge is filled with leftovers for the next meal or two. It’s a win-win.
As part of the American Diabetes Association (ADA) 30 Days of Family Health, in partnership with Kitchen Play, I was able to pick a recipe out of Gluten-Free Recipes for People with Diabetes by Nancy S. Hughes.
I mentioned in my last post for the ADA (Chicken, Artichoke & Spinach Soup) that I know several people who are dealing with diabetes. Little did I know that approximately 10% of people with type 1 diabetes are also diagnosed with Celiac disease.
That’s right. Not only do they have to monitor blood sugar, but people diagnosed with both diabetes and Celiac have to be constantly aware of the gluten content of the foods they eat.
This book is packed with information and recipe ideas to make mealtime a little easier for these folks. Along with this roast chicken recipe, with a wonderful onion-garlic gravy, some of the other recipes that caught my eye were the Nutty Cranberry-Oat Granola, Cod on Roasted Peppers and White Beans, and Sweet Potato Casserole with Ginger Streusel Topping.
This is a cookbook I’ll turn to over and over again.
Head over to Kitchen Play to check out see some other fantastic recipe posts from this cookbook.
If you would like to purchase this book for your cookbook library, you can use the discount code: KITCHEN2013 (which will offer 25% off all books in the ADA online store {link}. It is valid through October 4, 2013.)
The ADA is hosting a fabulous giveaway on the Kitchen PLAY Facebook page as part of #30DaysofFamilyHealth. Five winners will receive their choice of three of five cookbooks, plus a $50 Visa gift card.
Other gluten-free recipes:
- Cookin’ Canuck’s Hearty Chicken Stew with Butternut Squash & Quinoa
- Cookin’ Canuck’s Spaghetti Squash with Apples & Toasted Pecans
- Kalyn’s Kitchen’s Baby Kale Paleo Taco Salad with Chili-Lime Dressing
- All Day I Dream About Food’s Grilled Steak with Garlic Cilantro Butter
- Lexi’s Clean Kitchen’s Eggplant Pizza Crust
- Roasted Chicken Recipe with Deep Onion-Garlic Gravy
- From Gluten-Free Recipe for People with Diabetes www.cookincanuck.com
- Ingredients
- 2 medium onions (4 ounces each), cut in 8 wedges each
- 1 garlic head (about 12–14 garlic cloves total), peeled only
- 2 teaspoons paprika
- 2 teaspoons dried thyme leaves
- 1 teaspoon dried rosemary, crumbled
- 1/2 teaspoon black pepper
- 4- to 4 1/2-pound whole roasting chicken, cavity rinsed and patted dry
- 1 tablespoon canola oil
- 1 cup cold water
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
Instructions
Preheat oven to 425°F.
Place the onions and garlic on the bottom of a 13-inch by 9-inch baking pan.
In a small bowl, combine the paprika, thyme, rosemary, and pepper. Coat the chicken with the oil and sprinkle the paprika mixture evenly over the chicken. Place on top of the onions and garlic.
Bake 60–70 minutes or until internal temperature reaches 165°F when tested with a meat thermometer.
Remove the chicken with 2 large spoons, preferably slotted, and place on cutting board. Let stand 10 minutes before slicing, discarding the skin.
Meanwhile, to “degrease” the pan drippings, add the cold water to the pan drippings. Stir until well blended and drain the pan residue through a fine-mesh sieve, reserving both the liquid and the strained onion mixture.
Pour the liquid portion into a resealable plastic sandwich bag, seal tightly, and place in freezer for 15 minutes to allow the fat to rise to the top.
Hold the bag over a small saucepan. Using scissors, cut about 1/4 inch off of the corner of the bag, allowing the juices to pour into the saucepan. Stop the flow to prevent the fat from being released. Discard the bag with the fat. Stir in the cornstarch and salt until cornstarch is completely dissolved.
Add the reserved onion mixture. Bring to a boil over medium-high heat. Boil 1 minute, stirring frequently. Serve with the sliced chicken.
Notes
Calories 195 / Total Fat 7.0g / Saturated Fat 2.0g / Cholesterol 90.0mg / Sodium 280mg / Total Carbohydrates 1.0g / Fiber 0g / Sugars 0g / Protein 29.0g / WW (Old Points) 4 / WW (Points+) 5
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