A Chicken in Every Pot ~ Frugal and Gluten Free

I have made this frugal meal for several years. It is full of basic, real food items that you can be proud to feed your family.
The only ingredient that you need to watch out for if you are cooking gluten free is the seasoning salt. Everything else is all fresh, real food ingredients!
I actually used “Prairie Dust” this last time instead of seasoning salt and we enjoyed it just as much. 
You can find the recipe for Prairie Dust at the bottom of my post at this link. It is versatile, simple, and just consists of black pepper, salt, and granulated garlic. 

A Chicken in Every Pot ~ Frugal and Gluten Free

Servings 4


  • 3 medium carrots
  • 2 medium ribs of celery
  • 2 large onions
  • 4 medium potatoes ~ I usually use red potatoes but golden obviously work, too.
  • 2 teaspoons seasoning salt divided ~ or "Prairie Dust" ~ gluten free, if necessary
  • 1 whole chicken
  • 1/2 cup water


  • Peel carrots and cut into 1 inch pieces. Cut celery into 1 inch pieces.
  • Peel onions (and potatoes, if desired) and quarter them. I don't peel my potatoes. There are more vitamins and minerals in the skins and we really like the skins anyway.
  • Add all of the vegetables into a roasting pan as prepped. Sprinkle 1 teaspoon of the seasoning evenly over the vegetables.
  • Remove giblets, etc from the chicken and rinse the chicken inside and out. Place chicken, breast-side up in the middle of the pan with the vegetables surrounding it. Sprinkle with the remaining 1 teaspoon of seasoning. Pour 1/2 cup water into pot alongside chicken taking care not to pour it over the chicken. Cover the pot.
  • Bake chicken at 350 degrees until 180 degrees or about 1 1/2 hours. I like to uncover for the last 15-20 minutes.
  • Serves 4, but probably can easily be stretched a bit if you add another potato or two and add a salad.
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