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Easy Gluten-Free Lemon Herb Chicken & Veggie Bake: Weeknight Winner!

My Go-To, Can't-Fail Gluten-Free Lemon Herb Chicken and Veggie Bake

Hey there, kitchen comrades! So, you know those days when you just need a meal that's comforting, full of flavor, and, most importantly, easy? Yeah, me too. That's where this gluten-free lemon herb chicken and veggie bake comes in. It's been a lifesaver on countless weeknights, especially when my schedule is packed and the last thing I want is a complicated cooking project. This recipe truly holds a special place in my heart because it's flexible, delicious, and it *always* gets rave reviews, even from the most skeptical "gluten-eaters" in the family. I'm not exaggerating – my brother, who's basically the human equivalent of a picky eater emoji, absolutely *loves* it! And the best part? It's entirely gluten-free without sacrificing an ounce of deliciousness. Let's get started!

What You'll Need: The Ingredients List

This recipe welcomes substitutions, so don't be afraid to tweak it to fit your fridge and your tastes, and dietary needs.

  • 1.5 lbs boneless, skinless chicken thighs or breasts (I'm a thigh person, they're so much juicier!)
  • 1 large red onion, cut into wedges
  • 2 bell peppers (any color!), roughly chopped
  • 2 medium zucchini, sliced into half-moons
  • 1 pint of cherry tomatoes, halved
  • 1 head of broccoli, cut into florets
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • Juice and zest of 1 large lemon
  • 2 tablespoons fresh herbs (I love a mix of rosemary, thyme, and oregano, but use your favorites!)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, freshly ground
  • Optional: Red pepper flakes, a pinch or two for some heat
  • Optional: 1/4 cup gluten-free chicken broth, to add if needed for more moisture

Ingredient Notes:

  • Chicken: Feel free to swap chicken for cubed firm tofu for a vegetarian option. It holds it's texture nicely in the oven.
  • Vegetables: Don't have zucchini? No problem, use yellow squash, or extra bell peppers instead!, I've even used carrots and green beans. This recipe is very forgiving!
  • Herbs: Fresh herbs are best, but you can substitute dried herbs if that's what you have on hand.(1 tsp of dried equals 1 Tablespoon of fresh.) Any blend of Italian herbs, like thyme, oregano, and basil will work wonders!

Let's Get Cooking: The Step-by-Step Instructions

Here's where we bring it all together. Don't worry, this is simpler than it looks!

  1. Prep the Oven and Veggies: Preheat your oven to 400°F (200°C). This helps everything start cooking evenly right from the start. While that is warming up, chop all your veggies as described above. The key here is roughly chopped so there's no need to be too meticulous!
  2. Prepare the Chicken: If using chicken thighs, give them a quick pat down with a paper towel to remove excess moisture. This will lead to a better sear during baking. You can cut it into smaller pieces if you prefer, but the natural bitesize pieces are excellent.
  3. Combine Ingredients: In a large bowl, add the chopped vegetables, minced garlic, chicken pieces, olive oil, lemon juice, lemon zest, fresh herbs, dried Italian seasoning, salt, and black pepper. Mix everything together so the chicken and veggies are well-coated. It's important to get that lovely herb and lemon flavor evenly distributed, giving everything a good toss!
  4. Arrange for Baking: Lay everything out to bake on a large baking sheet or large oven safe baking dish. For easy cleanup, use parchment paper or a silicone baking mat and spread them into a single layer. You don't want the veggies and meats overlapping too much because we want them to get a nice roast.
  5. Bake: Place the baking sheet into the preheated oven. Bake for 30-35 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C), and the veggies are tender and slightly caramelized. If you feel they need it, toss them halfway through baking.
  6. Check and Serve: If the veggies are looking dry and start to stick, add a 1/4 cup of gluten-free chicken broth to the pan. Once everything is beautifully cooked and golden, give it one last look, and then get ready to serve.

Time-Saving Tips & Flavorful Tricks

  • Make Ahead Magic: You can prep all the veggies the day before (or the morning of) and store them in the fridge! Combine them with the herbs & seasonings just before roasting.
  • Spice it Up: For a little extra kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the marinade of your chicken and veggies.
  • Cheese Please: A sprinkle of crumbled feta or grated Parmesan over the bake in the last 5 minutes of cooking can add a lovely salty, melty touch. (Make sure you use a gluten-free variety, if you are being super sensitive).
  • Switch Up the Veggies: Feel free to have fun with this! Mushrooms, artichoke hearts, or even some roasted potatoes (add earlier in the baking cycle since they take longer to cook), would be fantastic additions to this recipe.
  • Herb Garden: Sometimes I swap out rosemary for dill and add lemon balm leaves on top! This adds a brighter freshness.
  • For the Broth: Don't want to add chicken broth? A squeeze of fresh lemon, 1/4 cup of water, or a splash of white wine can work just fine.
  • Browned is Better: If you want some extra browning on the chicken or veggies, you can broil the bake for the last 1-2 minutes of cook time. Keep a *sharp* eye on it, though, because broilers can burn pretty quickly.

Gluten-Free Lemon Herb Chicken and Veggie Bake

Prep time: 15 minutes | Cook time: 30-35 minutes | Serves: 4-6

Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1 large red onion, cut into wedges
  • 2 bell peppers (any color!), roughly chopped
  • 2 medium zucchini, sliced into half-moons
  • 1 pint of cherry tomatoes, halved
  • 1 head of broccoli, cut into florets
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • Juice and zest of 1 large lemon
  • 2 tablespoons fresh herbs (rosemary, thyme, oregano)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • Optional: Red pepper flakes, a pinch for heat
  • Optional: 1/4 cup gluten-free chicken broth

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Chop all veggies.
  3. Pat dry chicken pieces.
  4. In a large bowl mix veggies, chicken, garlic, olive oil, lemon juice, zest, herbs, italian seasoning, salt, and pepper.
  5. Arrange on baking sheet and bake for 30-35 minutes, or until chicken is thoroughly done and vegetables are tender.
  6. If needed, halfway through add 1/4 cup of gluten-free chicken broth, or when starting to dry out.
  7. Serve fresh.

Product Recommendations:

Here's where we can level up your cooking experience with a few kitchen essentials that I swear by.

  • For even baking and beautiful browning, I love using a good, large Baking Sheet and Parchment Paper is a lifesaver for cleanup! It's the best to use, and not only that but it is also versatile.
  • Minced garlic makes this so much easier, and less stickiness on my fingers - a quick press with a Garlic Press does the trick every time!
  • A Good Citrus Zester adds so much zest to the dish, also perfect for those cocktails!

And there you have it! A simple, delicious, completely gluten-free meal that's perfect for busy weeknights or easy entertaining. I genuinely hope you love this recipe as much as I do! Now, go enjoy your beautiful, flavorful dish! Also, don't be shy, try switching ingredients if you don't have any of these. I'd love to know what kind of additions you made! Happy cooking!

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