Roasted Chicken for Gluten Free Deli Lunch Meat Sandwiches

Posted by on Jun 12, 2012 in Main Dishes | 2 comments

… “Safe”, Delicious, and Preservative and Additive Free!

Roasted Chicken Gluten Free, Herbs, Onions, Sweet Mini Peppers, photo/recipe by
Want to create your own better-than-prepared gluten-free deli lunch meat without much fuss? This recipe is so easy to cook at home and is much tastier than any packaged meat you can buy. All the ingredients go into one pot, the chicken requires no attention during the cooking process, and it’s ready to eat in just a couple of hours. You can even use your crock pot if you’re going to be away for the day and wish to come home to a fully cooked chicken. And the best part is the meat just falls off the bones and pulls apart easily to create bite-size pieces, which will stay fresh and ready to be made into chicken sandwiches for up to a week when kept in an air-tight container in the fridge. How easy is that? Roasted chicken is a staple in our fridge. Will it become a staple in yours too?


No Dairy Bug No Gluten BugPrep time: about 10 minutes

Cook time: 2 hours for oven roasting or about 5 to 6 in a crock pot on low heat.

Oven temp: 375ºF

Servings: depends on the size of the chicken, usually makes between 6 and 8 sandwiches



2 Tablespoon olive oil

1 whole chicken, washed, dried, and any giblets or other extra pieces removed

2 large sweet onions, cut into 8 wedges

5 small to medium sweet peppers, cored and seeded but left whole

3 carrots, peeled and cut into thirds

3 celery stalks, cut into thirds

1 clove garlic, chopped

8-10 sprigs of fresh Thyme

6-8 spears of fresh Rosemary

1 teaspoon onion powder

1/2 teaspoon fresh ground black or white pepper



Preheat oven. Pour 1 tablespoon olive oil into bottom of a roasting pan (I particularly love making my roasted chicken in a cast iron pan). Place half the onion, all of the peppers, carrots, and celery in bottom of pan. Into the cavity of the cleaned chicken, place half of the thyme and rosemary sprigs. Place chicken breast side up in the pan over vegetables.

Using fingers, spread remaining 1 tablespoon olive oil over chicken. Rub with chopped garlic. Sprinkle with onion powder and pepper, then top with remaining thyme and rosemary sprigs.

Cover roasting pan with lid or foil tightly wrapped over top and around edges. Bake for 1 3/4 hours. Uncover and test to see if chicken is fully cooked by gently pulling on one of the legs. If it easily pulls away from the body of the chicken, the chicken is cooked. Double check by doing an internal temp reading with a cooking thermometer placed into the center of the breast meat. Be careful not to let the thermometer touch any bone. This could cause a false temperature reading. Chicken should always be cooked thoroughly to an internal temp of 180ºF. When chicken is fully cooked, remove from oven, uncover, and let stand for about 15 minutes. Remove chicken to a cutting board. Discard the skin and peel the chicken off the bones. Shred with fingers and store in an airtight container in the refrigerator. Discard bones and cooked veggies. Strain broth into a heat-proof jar. Let cool awhile longer, then cover with lid and store in refrigerator. This broth is excellent as a base for chicken pot pie gravy, a stock for soup, or for sautéing vegetables or cooking rice in instead of water.

To prepare the chicken in a crock pot, follow the same directions but set the temp on low and allow 5-6 hours for chicken to become fully cooked.

We love homemade roasted chicken sandwiches with mayo. What is your favorite condiment on a chicken sandwich?

Safe food is a journey … Thrive!


  1. Wow that looks so good, It’s great having all these new recipes for a nice sandwich…Thanks for sharing.


    • You’re quite welcome, Simon. So glad it tempted your tastebuds!

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