Gluten-Free Roasted Chicken Recipe

Total Time: 1 hour and 15 minutes.
Servings: 4-5

Ingredients:
1 (5-6 pound) whole raw chicken
Kosher salt
Ground pepper
1 bunch of thyme, several additional sprigs
1 bunch of rosemary, additional rosemary leaves
1 lemon halved
1 head of garlic, 5-6 whole, 2 chopped
2 tablespoons of butter, melted
1 large yellow onion, chopped in large chunks
4 carrots cut in large chunks
4 celery, cut into large chunks
1 bulb of fennel, cut into wedges
Olive oil

Directions:
Preheat the oven to 425 degrees F.

Place onions, carrots, celery and fennel in a roasting pan. Toss with salt, pepper, thyme, rosemary and 5-6 garlic bulbs. Spread around the bottom of the pan and pour olive oil over top.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers, then pat the outside dry. Place chicken on top of vegetables in the roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with thyme and rosemary, both halves of the lemons squeezed, and two garlic bulbs chopped. Brush the outside of the chicken with the butter and sprinkle liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Roast the chicken for 1 hour and 15 minutes or until the juices run clear when cut. Can serve chicken and vegetables immediately.

Adapted from The Food Network.

Gluten Free Spanish Tortilla

This is a really delicious gluten free dinner recipe that is very similar to a quiche.

A ‘Spanish Tortilla‘ is usually an omelette or quiche like dish, with potatoes and without a crust.

Serves 6 people.
Time: 40 minutes.

Ingredients:

3 teaspoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 cup precooked diced red potatoes, (see Tip)
1 tablespoon chopped fresh thyme
1/2 teaspoon smoked paprika
6 large eggs
4 large egg whites
1/2 cup shredded Manchego, or Jack cheese
3 cups baby spinach, roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 Avocado
2 Tablespoons of Salsa
2 Tablespoons of Sour Cream

Technique:

Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.

Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).

To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it (the middle usually isn’t cooked, so be careful not to loose the egg batter). Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Garnish with avocado, salsa, and sour cream. Serve warm or cold.

Adapted from EatingWell.com