This easy to make Roast Chicken is cooked with a delicious combination of vegetables and topped with a simple 2 ingredient flourless gravy! The chicken is perfectly golden in colour, with crisp skin and tender meat which is taken to the next level of deliciousness when smothered in Whole30, SCD and Keto gravy!
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius)
Place the carrot chunks, red onion wedges, halved mushrooms and butternut squash cubes in a large baking dish or roasting tray. Break apart the garlic bulb into individual cloves and place them in with the vegetables, leaving the cloves in their skin.
In a small bowl whisk together the olive oil, balsamic vinegar, dijon mustard, thyme, salt and pepper and pour the sauce over the vegetables. Toss them with your hands to ensure that they are all well coated.
Place the chicken on top of the vegetables and rub the olive oil all over the skin of the chicken. Generously sprinkle the chicken with the salt, pepper, thyme and rosemary. Place the chicken in the oven to cook for 1 and a half hours until a meat thermometer inserted in the thickest part of the breast shows a temperature of 160 degrees Fahrenheit.
While the chicken is roasting, place the cauliflower florets and 1 1/2 cups chicken stock in a pot on medium high heat. Leave the florets to simmer in the stock for approximately 8-10 minutes until they are very tender and easily pierced with a fork.
Once the cauliflower is cooked, transfer it along with any excess liquid from the pot into a blender and blend into a smooth puree. Set aside
When the chicken is done cooking, use tongs to transfer it onto a cutting board, tent it with aluminum foil and leave to rest. Spoon the roasted vegetables into a serving dish.
To make the gravy, pour all of the excess liquid from the roasting tray into a sauce pan on high heat (you should have approximately 1 cup of liquid). Add in 1 cup of stock, bring to a boil and leave to reduce for 5 minutes. After 5 minutes the liquid should have reduced by approximately 1/3. Lower the heat to medium and start by adding in one large spoonful of the cauliflower puree. Whisk to fully incorporate and then add another spoonful, whisking as you add to ensure the gravy is well mixed. Continue adding the puree until the gravy has reached your desired consistency.
Carve the chicken and serve it and the roasted vegetables with a generous amount of gravy.