Roast Chicken, Veggies + Gravy

I use the same marinade for every roast chicken I make because it’s so dang good and simple. Thanks to Georgia Harding of Well Nourished for giving permission to link it here for you all.

This recipe is on rotation at my place most Sundays (or early in the week), so that the leftovers can be used for school or work lunches. For this reason, I always make one more chicken than I need for that one dinner meal. With my big family we use 3 chickens, but you might only need to use 1 or 2 if you have less people to feed.

Here are my go-to ways to use the leftovers for lunches:

  • Chop the leftover chicken and veg into small pieces. Heat a pan and add a splash of water (to avoid the meal being dry). Add some pre-cooked brown rice and the chicken, veg and gravy to the pan and heat through. Pop it all into a thermos, attach a fork with a rubber band and you’re good to go!Pro tip: I love to stir a teaspoon of Urgan Forager chicken broth paste through the kids servings. It makes it even more tasty, and they get a boost of gut loving goodness in their lunchbox.
  • Keep the shredded chicken in a container in the fridge and use it to add to salad sandwiches or wraps.

Gravy:

My go-to is my very own super easy (and clean) Instant Chicken Gravy Mix.

If you don’t have that on hand, here are some other great gravy options:

Simple chicken gravy recipe
Anti-Inflammatory onion gravy (I used to make this when on my gut healing journey. It’s a little more involved but you can make a bit batch and freeze it in portions to make life easier later).

Roast Chicken, Veggies + Gravy

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes

Equipment

  • 1 Oven
  • 2-3 Big baking dishes

Ingredients

  • 2 Chickens whole, free-range

Chicken Marinade

Veggies to Roast

  • 0.5 Pumpkin
  • 8 Carrots large
  • 4 Sweet potato or 8 white
  • 1 head Garlic
  • 3 Brown or red onions
  • Sea salt to taste
  • Ground pepper to taste

Veggies to boil

  • 4 cups Frozen peas
  • 3 Cobs corn

Gravy

  • 1 serve Laini's Instant Chicken Gravy Mix or make a simple gravy using the linked recipe in the summary above.

Instructions

  • 1. Make the marinade using the instructions in the linked recipe above.
  • 2. Baste the chicken and cook according to the instructions in the same recipe linked above.
  • 3. Chop your veggies to the desired size and spray with olive oil (if you don't have a manual sprayer, just drizzle and toss. Sprinkle with salt and pepper. (Tip: if using white potato, try cutting them into small squares, give them a spray of oil and sprinkle of salt, then cover them with ample italian seasoning herbs. My kids adore it!)
  • 4. Add the veggies to the oven with the chicken when there's around 40mins to go.
  • 5. In the last 15mins, cook your corn cobs and green peas and make your gravy.
  • 6. Take it all out at the same time, melt some butter and sprinkle some salt on the on the corn, and enjoy!

Notes

I use the same marinade for every roast chicken I make because it's so dang good and simple. Thanks to Georgia Harding of Well Nourished for giving permission to link it here for you all.
This recipe is on rotation at my place most Sundays (or early in the week), so that the leftovers can be used for school or work lunches. For this reason, I always make one more chicken than I need for that one dinner meal. With my big family we use 3 chickens, but you might only need to use 1 or 2 if you have less people to feed.
Here are my go-to ways to use the leftovers for lunches:
  • Chop the leftover chicken and veg into small pieces. Heat a pan and add a splash of water (to avoid the meal being dry). Add some pre-cooked brown rice and the chicken, veg and gravy to the pan and heat through. Pop it all into a thermos, attach a fork with a rubber band and you're good to go! Pro tip: I love to stir a teaspoon of Urgan Forager chicken broth paste through the kids servings. It makes it even more tasty, and they get a boost of gut loving goodness in their lunchbox.
  • Keep the shredded chicken in a container in the fridge and use it to add to salad sandwiches or wraps.
Gravy:
My go-to is my very own super easy (and clean) Instant Chicken Gravy Mix.
If you don't have that on hand, here are some other great gravy options:
Simple chicken gravy recipe
Anti-Inflammatory onion gravy (I used to make this when on my gut healing journey. It's a little more involved but you can make a bit batch and freeze it in portions to make life easier later).
 
Tried this recipe?Let us know how it was!
Course Dinner
Cuisine English
Keyword roast
Allergy Gluten Free, Legume Free, Nightshade Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Paleo
Author: Laini Oldfield

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About the Author: Laini Oldfield

Laini is a mum of 5 and creator of STACKD Wholefood Blends, The Wholefood Collective + The No Fuss Nourished Method. She's coached tens of thousands of people on how to feel amazing using nutrition. She has a particular love for helping parents learn how to nourish their children and themselves without losing their marbles. Unconventional smoothies are Laini's obsession, and she's even developed a range of organic wholefood booster blends that target particular health goals and deliver maximum goodness in one complete and balanced meal. When she's not with her own family or coaching other families, you'll probably find her at the beach soaking up the sun and getting some much needed solitude.

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