Wednesday, September 11, 2013

Lemon Garlic Baked Chicken w/ Lemon Garlic Gravy

Any gravy lovers out there?  Mmmmm, I LOVE the stuff.  I like it thick, creamy, and bursting with flavor.  I don't reserve gravy for JUST the holidays.  No ma'am.  I like it all year round.  I've been making this recipe for over a year now and finally sharing it.  It's super easy and adds a little panache to the usual weeknight dinner.  Anyone else enjoy gravy year round?  I have made this with turkey drippings before and it as fabulous (just a FYI with turkey day right around the corner)....what!  Man, I can't believe it's already September.  
Lemon Garlic Roasted Chicken w/ Lemon Garlic Gravy


-2 pounds boneless skinless chicken breasts
-1 cup chopped yellow onions
-3 tablespoons oil
-1/4 cup filtered water
-2 teaspoons garlic granules (or 2 chopped garlic cloves)
-1 teaspoon salt
-6 to 8 lemon slices
-0.3 ounces fresh thyme with stems (about 7 small stems)

How To: 
1.  Preheat the oven to 400 degrees 
2.  Arrange the chicken in a large glass Pyrex baking dish.  Add the oil, water, salt, garlic granules, sprinkle the onions around, top with two lemon slices per chicken breast, and fresh thyme. 
3.  Cover and bake for 35 minutes.  Make sure internal temp is at least 180 degrees.  I use my stainless steel baking sheet as a cover (I don't use foil in my kitchen).
4.  When the chicken is done, remove each breast from the baking dish and let rest on a plate
5.  Now make the gravy

-All the liquid from baked chicken (just over 1 cup)
-2 of the baked lemon slices
-1/2 teaspoon garlic grans (or 1/2 teaspoon chopped fresh)
-1/3 cup + 2 tablespoons raw cashews
-Salt and pepper to taste 

How To:
1.  Remove all the thyme and baked lemons from the baking dish (reserve 2 lemon slices).
2.  Pour all the liquid, including all the onions, and the 2 baked lemon slices from the baking dish into a blender.  
3.  To the liquid add the cashews, garlic, and salt/pepper (if needed).
4  Blend on high for 20 seconds and until smooth and creamy.
5. Add more cashews for thicker gravy, add some water to thin it out.  

*AIP use tapioca starch to thicken - start with 1 teaspoon at a time, or 1/4 cup coconut butter, or 1/2 cup coconut cream.
*You may notice I use a lot of garlic granules.  Garlic is not always in season at my Coop, so I rely on garlic granules for that garlic flavor (which I purchase in bulk).  
Shown below with the chicken and gravy is 
roasted and pureed butternut squash
This gravy also goes GREAT with my
Shared on:  Allergy Free Wednesdays Allergy Free Alaska 


  1. gfe--gluten free easilySeptember 12, 2013 at 8:30 AM

    Wow, this recipe (both parts!) looks amazing, Amber! I admit that the first photo had me thinking more smoothie than gravy despite the sprigs of thyme (hehe), but love the ones with cauliflower puree and chicken, etc. They got my taste buds going! ;-)


    1. Hi Shirley, that's funny. That would be one thick smoothie. I don't have a gravy boat, so a little glass bowl does well for presentation. And that's actually roasted and mashed celery root! My favorite mashed potato alternative. Soooo delicious!



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