Okay, let's dive into the delicious world of gluten-free cooking!
I'm so excited to share this particular recipe with you because it's a game-changer. You know how sometimes you crave something comforting and satisfying, but you're also trying to keep things light and, well, *not* make you feel like a bloated balloon? That's exactly where this recipe comes into play. It's for a vibrant and flavorful Gluten-Free Lemon Herb Chicken and Veggie Sheet Pan Dinner. It's one of those meals that's so easy, it almost feels like cheating. But trust me, the taste is anything but cheating. It's a weeknight hero, perfect for busy families, and even impressive enough for a casual weekend get-together. I actually discovered this recipe when desperately trying to use up the random veggies in my fridge before they went bad – and, well, let's just say that happy accident is now a staple in our rotation. So, grab your apron, and let's get cooking!
Gluten-Free Lemon Herb Chicken and Veggie Sheet Pan Dinner
This recipe is all about fresh, bright flavors and minimal fuss. The combination of lemon and herbs creates this amazing aromatic cloud in your kitchen, and the best part? One pan means easy cleanup! Whether you're gluten-free by choice or necessity, this dish is going to be a winner in your book.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs (or breasts)
- 1 large red onion, cut into wedges
- 2 bell peppers (any color!), sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 pint of cherry tomatoes, halved
- 2 cloves garlic, minced (or 1 tsp of garlic powder)
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice (about 1/2 a lemon)
- 1 tablespoon fresh herbs, chopped (rosemary, thyme, and oregano - 1 tsp dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: Red pepper flakes for a little kick
Instructions
- Preheat the Oven & Prep the Pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Prep the Veggies: Chop all your veggies as listed.
- Make the Lemon Herb Marinade: In a bowl, whisk together the olive oil, lemon juice, minced garlic, chopped herbs, salt, and pepper. Add red pepper flakes if desired.
- Assemble the Sheet Pan: In the bowl with the marinade, add chicken and toss to coat. Then, add all chopped veggies and toss again. Spread everything onto the prepared sheet pan in a single layer.
- Roast to Perfection: Slide the sheet pan into the preheated oven and roast for 25-30 minutes, until the chicken is cooked through and veggies are tender.
- Rest & Serve: Remove the pan from the oven, let it rest for a few minutes. Serve chicken and veggies together.
Tips & Tricks for Sheet Pan Success
- Switch Up Your Veggies: Use what you have on hand. Broccoli, carrots, cauliflower, asparagus, and sweet potatoes work great. Adjust cook times for root veggies.
- Spice It Up: Use more red pepper flakes, add a dash of cayenne, or a pinch of smoked paprika.
- Cheese Please!: Add feta cheese during the last 5 minutes. Or sprinkle parmesan.
- Add Some Acid: Drizzle with balsamic glaze or extra lemon juice after roasting.
- Make It a Meal Prep Superstar: Enjoy it for lunch throughout the week.
- Get Creative with Sauces: Try a lemon-herb vinaigrette, aioli, or tzatziki sauce.
- Don't overcrowd the pan!:** Use two baking sheets if things seem too crammed.
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Recipe Card
Prep time: 15 minutes
Cook time: 25-30 minutes
Serves: 4-6
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 large red onion, cut into wedges
- 2 bell peppers, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 pint cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh herbs, chopped (rosemary, thyme, oregano)
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: Red pepper flakes
Instructions:
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Chop all veggies as listed.
- In a bowl, whisk together olive oil, lemon juice, garlic, herbs, salt, and pepper.
- Add chicken and veggies to the bowl, toss to coat with marinade.
- Spread everything in a single layer on the sheet pan.
- Roast for 25-30 minutes, or until chicken is cooked through.
- Rest for a few minutes, then serve.
Product Recommendations
- A great quality large sheet pan.
- Having a sharp chef's knife.
- A silicone pastry brush or kitchen tongs.
- A meat thermometer.
Alright, there you have it! My go-to sheet pan dinner recipe that is sure to be crowd pleaser that's easy to cook and easier to clean up after. Let me know if you try it – I'd love to hear how it turns out. Happy cooking!
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