Gluten-Free Lemon Herb Chicken with Roasted Vegetables

Okay, let's get cooking! I'm absolutely buzzing to share this recipe with you, like a kid who just discovered the world's best secret hideout. We're diving into a dish that's not just delicious but also incredibly comforting – my go-to, seriously-can't-live-without Gluten-Free Lemon Herb Chicken with Roasted Vegetables. Now, I know what you might be thinking: "Gluten-free and delicious? Is that even possible?" And trust me, I get it! I've been there, navigating the world of gluten-free cooking, sometimes feeling like I'm missing out on all the yummy things. But this recipe? This is the one that changed everything. This isn't just 'good for gluten-free'. Nope, this is good, period. What I adore about this recipe is how utterly versatile it is. You can switch up the veggies based on the season (or what's lurking in your crisper drawer) it's so very adaptable!

This recipe holds a special place in my heart because it's what I made for my family when they were all going through a particularly rough patch, it was a real pick me up and was enjoyed by everyone even my picky niece! The aroma alone was enough to make everyone's mood better! It's the kind of meal that wraps you up in a warm, comforting hug. So, are you ready to transform your kitchen into a haven of delicious, healthy smells? Let's do this!

A Step-by-Step Journey to Deliciousness:

1. Lemon Love: Okay, let's start by embracing that wonderful lemon aroma. In a large bowl, whisk together the lemon zest, lemon juice, olive oil, minced garlic, Italian herbs (or their friendly alternatives), salt, and pepper. This mixture is what we call 'flavor central!' It's going to become your go-to for everything.

2. Chicken's Happy Place: Add the chicken to the bowl (you want your chicken to be room temperature to help with even cooking) and make sure each piece is completely coated in that lemony, herby gloriousness. Let it marinate for at least 15 minutes, or even better, up to 1 hour. I often prep this step in the morning and come home to an already flavorful foundation. Pro tip: If you're short on time, even 5 minutes of marinating does wonders!

3. Veggie Prep: Preheat your oven to 400°F (200°C). While your chicken is soaking up all that gorgeous flavor, chop all your vegetables according to the ingredient list (red onion, carrots, bell peppers, zucchini and broccoli). If you're using a potato, be sure to chop that smaller, or parboil for a few mins to ensure they are tender).

4. Get Ready to Roast: Now, grab a large baking sheet. (This extra large baking sheet will make it easy to ensure it is not overcrowded!) Evenly spread the chopped vegetables out on the baking sheet. Drizzle with an extra tablespoon or two of olive oil and a sprinkle of salt and pepper. Toss everything with your hands to make sure each piece is coated.

5. Chicken's Debut: Nestle the marinated chicken pieces amongst the veggies on the baking sheet. Space them out evenly to promote even cooking. Make sure everything isn't too crowded; otherwise, nothing will roast properly.

6. Bake It 'Til You Make It: Carefully slide the baking sheet into your preheated oven. Let it bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender and nicely browned! Ovens will vary depending, so check regularly!

7. The Final Touch (Optional): Remove the baking sheet from the oven. Give it a quick check with a meat thermometer to make sure the chicken reaches an internal temperature of 165°F which is around 75°C. If desired (and I very much desire this most of the time!), sprinkle the fresh parsley over the dish for a pop of color and freshness you will not regret!

8. Serve Immediately: Now comes the best part - savor your delightful, easy-to-make gluten-free dinner!

Tips & Tricks for Your Best Chicken and Veggies:

• Switch it Up: Feel free to swap out the vegetables you use with whatever is in season or what you have on hand. Asparagus, sweet potatoes, and green beans all work wonderfully with this recipe.
• Spice It Right: If you're after a bit of heat, add a pinch of red pepper flakes to the marinade or just enjoy a dash or two of paprika before going in the oven. It gives it a nice warmth.
• Citrus Variety: Grapefruit or orange juice and zest can also be used in place of lemon
• Marinate More: If you have the time marinate the chicken overnight, and see how wonderful all the flavor really develops.
• Pre-Prep: Chop your veggies ahead of time, keep them in the fridge and that will mean even less prep time later.
• Add a Garnish: Don't underestimate the impact of a good garnish. Fresh herbs add a huge layer of aroma and will take your dish to the next level.
• Even cooking: Make sure to spread your vegetables out on the baking tray, don't pile them up.
• Don't Overcrowd: Don't overcrowd your pan, you want them to roast, not steam. This will help with the crisping of your veggies. If you need to use more than one pan, do it!
• Make it a sheet pan meal: This recipe is perfect as a sheet pan meal; you can just use one pan. This makes for less cleanup.