Gluten-free Roast Chicken with Potato Stuffing

After practicing a gluten and corn-free diet for nearly a year I often run into people that say it is just too expensive or too inconvenient to be completely gluten-free. I decided to commit some time to developing recipes that don’t require any special alternative ingredients and can be easily made by anyone on a budget.

This dish is a great getting started recipe. All the ingredients can be found at your local grocer. We reserve this one for the weekends, because even though it only takes about 30 minutes to prepare, we buy a 6 lb bird that requires nearly 3 1/2 hours in the oven.

Ingredients:

For the stuffing:

3-4 cups of diced potatoes

1 teaspoon of salt

1/2 cup of diced onions

1 Tablespoon of parsley

1 teaspoon marjorum

1 teaspoon thyme

For the bird:

1 Tablespoon lemon juice

1 clove garlic

1 teaspoon marjorum

1 teaspoon thyme

1 teaspoon parsley

2 teaspoons olive oil

5-6 large carrots

2 stalks of celery

1 cup of water

Directions:

Peel and dice your potatoes (I used idaho russets, but red potatoes will do), add seasoning and onions and mix. In a large baking dish place your bird. Fill the bird with your potato stuffing and fill the dish with the excess. Peel and chop carrots and celery. Arrange them around the bird.

In a mini-prep food processor mix the lemon juice, garlic, olive oil and spices. Pour the pureed mix over the bird. Add a cup of water to the dish and make a tin foil tent to cover it. Bake at 375 degrees Fahrenheit for approximately 1/2 hour per pound. Enjoy!

Note: Those with severe allergies to corn may react to chicken that is not certifiably corn-free. Please visit the safe list at: Corn-Free Foods Blogspot for a listing of approved chickens if you have a severe allergy to corn.