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Effortless Gluten-Free Lemon Herb Chicken & Roasted Veggies (One-Pan Dinner!)

My Go-To Gluten-Free Lemon Herb Chicken with Roasted Vegetables

Okay, let's do this! I'm excited to share one of my absolute favorite weeknight wonders with you – a gluten-free dinner recipe that's so comforting, so flavorful, and honestly, so easy, it's practically foolproof. It's something I've been making for years, perfecting it little by little, and it's become a staple at our dinner table. You know how some recipes just feel like a warm hug? This is that one for me. I remember, years back, when I first went gluten-free, the struggle was REAL trying to find dinners that weren't bland or complicated. This recipe came out of sheer necessity and, with a bit of tweaking and lots of taste-testing (perks of being the chef!), it blossomed into this absolute winner. So, let's ditch the dinnertime stress and get into it!

This isn't just any chicken and veggies; it's a symphony of flavors with bright lemon, fragrant herbs, and perfectly roasted veggies that sing with each bite. Plus, it's all made in one pan, y'all! Less dishes = more happy. And speaking of happy... the aroma while this is cooking? *Chef's kiss!* It fills the whole house and makes everyone magically appear in the kitchen, ready to eat.

Ingredients You'll Need:

  • 1.5 lbs boneless, skinless chicken thighs (you can use breasts too, but the thighs stay so juicy!)
  • 1 large red onion, cut into wedges
  • 2 medium carrots, peeled and chopped into 1-inch pieces
  • 2 medium zucchini, cut into 1-inch half moons
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 1 yellow bell pepper, seeded and cut into 1-inch pieces
  • 1 lemon, divided
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika (optional, but it adds a lovely color and a hint of smokiness)
  • ¼ cup fresh parsley, chopped, for garnish
  • Optional: 1/4 cup chicken broth for extra moisture

Ingredient Notes & Substitutions:

  • Chicken: Feel free to swap the thighs for chicken breast, but be aware that the cooking time might need to be slightly shorter to prevent dryness.
  • Vegetables: Use whatever veggies you have on hand! Broccoli, asparagus, cauliflower, sweet potatoes – they all work beautifully. Just keep the chop size similar for even roasting.
  • Lemon: If you don't have a fresh lemon, 1 tablespoon of lemon juice can work too. However, fresh is always best for brightness!
  • Herbs: Fresh herbs are always amazing, so if you have some fresh rosemary or thyme, use about 1.5 tablespoons. Dried Italian herbs can also be substituted for oregano and thyme.
  • Olive Oil: Avocado oil works perfectly as well if you're out of olive.

Time to Get Cooking: Step-by-Step Instructions

  1. Prep Your Veggies: Preheat your oven to 400°F (200°C). While it's warming up, get all your veggies chopped and ready to go. Having them prepped will make the cooking process smooth as butter.
  2. Lemon Zest & Juice Time: Zest one half of the lemon, then cut the entire lemon in half. Juice one half of the lemon, keeping the other half aside for later.
  3. Flavor Time: In a large bowl (I tend to use the same bowl throughout – less washing, right?), combine the minced garlic, 2 tablespoons olive oil, lemon zest, lemon juice, dried oregano, dried thyme, salt, pepper, and (if using) paprika. Whisk that mixture together. It's going to create a sensational flavor bomb, trust me!
  4. Coat the Chicken: Add the chicken thighs into the same bowl and toss them well to ensure they're completely coated in that gorgeous lemon-herb marinade. Set aside for a few minutes while you prep the veggies.
  5. Veggies Join the Fray: Add the chopped vegetables into the bowl with the chicken. I like to give it all a good toss so the veggies get a nice coating of that marinade, too.
  6. Time to Get Roasting: Spread everything out in a single layer in a large baking sheet. Don't overcrowd the pan, as this will steam everything instead of roast. (If needed, use two baking sheets or cook in batches.) Drizzle everything with a little extra olive oil– we are aiming for that crispy goodness.
  7. Bake Time: Place the baking sheet in the preheated oven and roast for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. If you're using chicken breasts, check them after about 25 minutes.
  8. Final Touch: Right before taking it out from the oven, squeeze the juice of the remaining lemon half over everything. If using, stir in chicken broth. This creates a delicious sauce.
  9. Serve & Enjoy: Remove from the oven. Garnish generously with the chopped fresh parsley. Let it rest for a couple of minutes before serving. The fresh parsley not only makes it look pretty, it also brings an additional layer of freshness. It makes a great side, or tastes delicious over a bed of quinoa or rice.

Tips & Tricks to Make This Your Own:

  • Spice it up: Add a pinch of red pepper flakes to the marinade for a touch of heat.
  • Sweet Tooth?: Add a tablespoon of honey or maple syrup to the marinade for a sweet and savory twist. The caramelization is unbelievable.
  • Crispy Goodness: For extra crispy edges on the veggies, try broiling for the last 2 minutes of your cooking time. Be sure to keep a close eye, to avoid burning!
  • Meal Prep Magic: This recipe is PERFECT for meal prep. Make a batch on Sunday and enjoy it for lunch or dinner throughout the week.
  • Add Some Cheese: If you aren't dairy free, crumbling some feta or goat cheese over the top when serving adds another layer of flavor.

Gluten-Free Lemon Herb Chicken and Roasted Vegetables

Prep Time: 15 minutes

Cook Time: 30-35 minutes

Yields: 4 servings

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 large red onion, cut into wedges
  • 2 medium carrots, chopped
  • 2 medium zucchini, cut into 1-inch half moons
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 lemon, zested and cut in half
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika (optional)
  • ¼ cup fresh parsley, chopped
  • ¼ cup of chicken broth (Optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Zest one lemon half; juice the entire lemon.
  3. Combine garlic, olive oil, lemon zest, half the lemon juice, oregano, thyme, salt, pepper, and (optional) paprika in a bowl.
  4. Add chicken; toss to coat. Set aside.
  5. Add chopped veggies; toss to coat with marinade.
  6. Spread everything in a single layer on a baking sheet. Drizzle with olive oil.
  7. Bake for 30-35 minutes until chicken is cooked and veggies are tender.
  8. Squeeze the juice of the remaining lemon half, and if using, chicken broth, over everything.
  9. Garnish with parsley. Serve hot.

Recommended Kitchen Tools:

  • A good quality Baking Sheet is essential for even cooking. I love using mine for roasting everything!
  • A Lemon Zester will make zesting lemon a breeze. I also use it for grating spices, garlic, and more.

Well, there you have it! I truly hope this recipe becomes a beloved part of your regular dinner routine. It's simple, satisfying, and packed with flavor—everything a weeknight dinner should be. If you try it, be sure to let me know what you think! I seriously can't wait to hear what you create. Happy cooking!

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