I love roasted chicken but I love gravy with roasted chicken even more. This is a simple recipe we enjoy making on a regular basis because it tastes delicious, it has healthy saturated fats, it is great for left overs, and the gravy is gluten free.

Roasted Chicken

  • 2-3 pounds of farm raised chicken
  • 1/2 cup of unsalted Kerrygold butter or olive oil
  • 2-3 tsp dried or fresh Rosemary
  • 1 tsp paprika
  • 1/2 lemon
  • 2 tsp freshly ground pepper
  • 1 tsp Celtic sea salt
  • 1/2 onion
  1. Preheat the oven at 400 degrees.
  2. Rinse the chicken with filtered water if available and then pat it dry with a paper towel.
  3. While it dries out completely, heat the butter, if you are using olive oil you do not need to heat it up.
  4. Once the butter is heated add the ground pepper, sea salt, paprika, rosemary, and squeeze the lemon into it.
  5. Place the chicken in a roasting pan and then insert the squeezed lemon and the half onion inside the chicken cavity.
  6. Pour the butter all over the bird making sure it gets completely coated.
  7. If the bird is a little bigger than 2-3 pounds or you simply enjoy more butter, feel free to use 3/4 of a cup instead of 1/2 a cup.
  8. Place the bird in the oven and cook it for about 50 to 60 minutes.
  9. When it is done let it sit for 5-10 minutes before carving, otherwise you will loose a lot of its juices and burn your hands.

You can cook the chicken whole as I described it above or you can choose to separate the wings, thighs, and breast. Place the chicken  in a pan, covered  with the butter or olive oil and then stick it in the oven. The reason I sometimes choose this option is because I want to use the raw chicken carcass for chicken stock. I have noticed that the broth made with cooked chicken bones is not as dense and gelatinous.  Less gelatin means less collagen which reduces the magic powers of a good broth.

Prep time: 10 minutes
Cook time: 50-60 minutes
Servings: 5-6


  • All the pan drippings from the baked chicken
  • 3 tbsp of almond meal/flour
  • 2 tsp of tapioca flour or arrow root powder
  • 1/2 tsp of Celtic sea salt
  • 1/2 to 2 cups of milk, or for dairy free: replace milk with chicken broth
  1. Pour all the drippings from the baked chicken into a pan. You can also pour the juices from the inside of the chicken once you remove the lemon and onion. You can even scrape all the brown bits, they will be delicious in the end result.
  2. Turn the heat to medium high and add the three tablespoons of almond meal/flour. Stir with the wire whisk until the almond flour and the drippings turn into a bubbly paste.
  3. Add the milk slowly and turn the heat to medium.
  4. Blend the tapioca flour with 1/3 cup of water and add it. It will help thicken the gravy.
  5. Reduce for about five to ten minutes, stirring occasionally
  6. Serve immediately on top of the chicken. I like to serve this meal with garlicky mashed potatoes, cream of spinach, green beans, or creamed cauliflower.
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 5-6