Split Roast Chicken with French Herbs, Fennel and Baby Potatoes



Split Roast Chicken with French Herbs, Fennel and Baby Potatoes


Makes 4 servings

Gluten Free and From From the Top 8 Allergens

Splitting a chicken encourages even roasting and beautiful presentation. This French bistro classic makes the most of spring herbs, delectable fennel, tiny potatoes, and shallots. Bon Appetit!


2 medium bulbs fennel, ends removed, rinsed and cut into 8 wedges each

1 pound baby potatoes, new potatoes (halved) or fingerling potatoes (halved lengthwise)

3 shallots, peeled and quartered lengthwise

4 tbsp olive oil, divided

½ tsp salt, plus additional for chicken

¼ tsp freshly ground black pepper, plus additional for chicken

3 tbsp chopped fresh tarragon, divided

1 3½ – 4 pound chicken

Juice and zest of 1 lemon

2 tbsp chopped fresh basil

1 tbsp chopped fresh thyme

½ cup dry white wine


1. Preheat oven to 400°F.

2. Combine fennel, potatoes, shallots, 3 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon tarragon in a large bowl. Transfer vegetables with seasoning to a roasting pan. Top with a roasting rack.

3. Rinse and pat chicken dry. Split chicken down the backbone with a sharp knife or kitchen shears. Flip and use the palm of your hand to press down firmly on the breastbone, to flatten. Beginning at the tail end, separate, but do not remove, the skin from the breast.

4. In a small bowl, combine lemon zest, 2 tablespoons tarragon, basil and thyme. Use fingers to spread and massage zest-herb mixture under chicken skin. Use toothpicks to secure the skin at the tail end, if needed.

5. Place chicken cavity side up on rack over vegetables. Season liberally with salt and pepper (about ¼ teaspoon each). Combine lemon juice with wine and pour over chicken.

6. Roast chicken and vegetables for 15 minutes. Remove from oven and flip chicken using tongs. Baste chicken with pan juices then brush with 1 tablespoon olive oil and season with more salt and pepper (about ⅛ teaspoon each). Return to oven and roast 15 minutes more.

7. Reduce oven temperature to 325°F. Bake chicken and vegetables for 1 hour, undisturbed, until skin is crispy, juices run clear when pricked with a skewer and an instant thermometer reads 185°F when inserted into the thickest part of the chicken.

8. Remove chicken from oven and let rest 10 minutes before carving. Serve with roasted vegetables and top with pan juices.

Split Roast Chicken with French Herbs, Fennel and Baby Potatoes  © 2014 by Cybele Pascal

This recipe first appeared in the Spring 2014 issue of Allergic Living Magazine

Thanksgiving Leftovers: Allergy Friendly Gluten Free Turkey Pot Pie


Thanksgiving Leftovers: How to recycle your holiday feast into an allergen-free, gluten-free one pot meal!


The term, waste not, want not has never held more weight than it does in these tough times. So after that huge Thanksgiving meal, rework those holiday leftovers into day-after-delicacies. The following dish is simple to make (who really feels like cooking after all that holiday prep?), uses up leftover ingredients, and calls for staples that most of us have on hand (because who feels like shopping, either?).

Allergy-Friendly Turkey Pot Pie with Mashed Potatoes


(Allergy-Friendly, Gluten-Free)

Makes 6 servings

Comfort food at its best: part potpie, part shepherd’s pie, and chock-full of leftovers. This one pot meal uses up turkey, gravy, and the thanksgiving sides; pearl onions, peas, corn, cooked carrots, and mashed potatoes. It also keeps well for several days, and can be reheated on demand. This can be made dairy-free, gluten-free, and allergen-free, by following the optional tips below. Additionally, if you don’t have an oven safe-casserole, you may bake this in a deep-dish pie dish or baking dish.

  • 1/4 cup olive oil
  • 1/2 cup pearl onions (or 1/2 cup onion, diced)
  • 2 stalks celery, chopped
  • 1/2 cup carrots, sliced or chopped (cooked or raw)
  • 1/4 cup brown rice flour
  • 1 cup turkey gravy (Imagine makes dairy-free, gluten-free turkey gravy) or my Allergy-friendly (Gluten-free) “Creamy” Gravy
  • 1 cup rice milk
  • salt and pepper
  • 1 Tablespoon plus 1/2 teaspoon freshly squeezed lemon juice
  • 3 cups roast turkey, diced into bite-sized pieces
  • 1/2 cup corn (cooked, frozen, canned, or fresh)
  • 1/2 cup peas
  • 1/4 cup parsley, chopped
  • 3 cups mashed potatoes

1. Preheat oven to 400°F.

2, Heat 1 Tablespoon of the olive oil in a large sauté pan over medium-high heat. Add onions, celery, and carrots, and cook, stirring often, until just tender, 3-4 minutes. (If you are using cooked carrots, add them in the last minute of cooking time). Remove from heat and set aside.

3. In a medium oven-safe casserole, (3 1/2-5 quarts) heat the remaining 3 Tablespoons of olive oil over medium-high heat. Add brown rice flour, and cook, stirring, about 2 minutes until lightly golden. Add gravy and rice milk, and cook stirring, until it thickens up into a nice smooth cream sauce, 3-4 minutes. Remove from heat, add salt and pepper to taste, and stir in 1/2 teaspoon of the lemon juice.

4. Add turkey, onion/celery/carrot mixture, corn, and peas to the “cream” sauce. Stir to coat. Add remaining Tablespoon of lemon juice, a little more salt and pepper, and parsley. Stir well to combine.

5. Spread mashed potatoes evenly over filling.

6. Bake in center of oven 30-40 minutes until potatoes are browned a bit on top, and filling is bubbling up around the edges.

Allergy-Friendly Turkey Pot Pie with Mashed Potatoes
© 2009 by Cybele Pascal

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available atWhole Foods, and online atAmazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.