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Juicy One-Pan Lemon Herb Roasted Chicken & Vegetables (Gluten-Free)

One-Pan Lemon Herb Roasted Chicken and Vegetables (Gluten-Free Bliss!)

Okay, here we go! I'm excited to share this recipe. It's one that's become a staple in my house, especially on those weeknights when I need something comforting and satisfying, but also totally gluten-free. I know the struggle is real when you're trying to navigate a gluten-free diet and still enjoy flavorful, exciting food, so believe me when I say - this one's a winner! Forget about dry, tasteless gluten-free disappointment – this recipe is all about flavor and happy tummies.

This isn't just a recipe; it's a dinnertime game-changer. For me, it's reminiscent of my grandmother's Sunday roasts, but without all the gluten! The best part? It's a one-pan wonder, meaning minimal cleanup (cue the happy dance!). I love how the lemon brightens everything up, and the herbs make the chicken and veggies smell absolutely divine while they're roasting. Let's dive in, shall we?

Ingredients:

  • 1 whole chicken (about 3-4 lbs)
  • 1 pound baby potatoes, halved or quartered if large
  • 1 pound carrots, peeled and cut into 2-inch pieces
  • 1 red onion, cut into wedges
  • 2 lemons, one sliced, one juiced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon dried herbs (such as thyme, rosemary, oregano, a mix or single use any, whatever floats your boat)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional - a pinch of red pepper flakes for little kick
  • Optional - a 1/2 cup of white wine or chicken broth for more steam and the flavor.

Note: Don't have red onion? Any onion will actually work here, or even some shallots, in a pinch! If you prefer other root vegetables, like parsnips or sweet potatoes you can swap them in. It's your meal, so make it yours! If you like more lemon zest you can add it too.

Instructions:

  1. Preheat your oven to 400°F (200°C). This is key to getting that nice crispy skin on the chicken and tender-roasted vegetables. While the oven's warming, let's get prepped!
  2. Prep the veggies: In a large bowl, toss the potatoes, carrots, and red onion with 1 tablespoon of olive oil, salt, pepper, and red pepper flakes (if using). You want to make sure everything's nicely coated - a well-oiled veggie is a happy veggie!
  3. Get the chicken ready: Place the chicken on a large baking sheet or in a large oven-safe skillet (I love using my cast-iron skillet for this). In a small bowl, mix the minced garlic, herb mix, the juice of one lemon, 1 tablespoon of olive oil. This will be your flavor bomb rub. Carefully rub the mixture all over the chicken, including under the skin of possible.
    Tip: If you have a little extra time or need to prep ahead, you can do this a day ahead and let the chicken marinate in the fridge.
  4. Assemble the roasting pan: Arrange the seasoned vegetables around the chicken on the baking sheet. Tuck the slices of the second lemon in amongst the veggies and around the chicken too. If you are going to add the wine or broth do it now, this helps keep everything juicy.
  5. Roast away!: Put the baking sheet or the skillet in the preheated oven and roast it all for about 50-60 minutes,(check on your chicken at 45 mins) or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C) when checked with a meat thermometer. You are going to get that nice crispy skin and some caramelization. For the most crispy skin, turn on the broiler for 3-5 minutes, be careful, the sugar will burn if you leave it in too long.
  6. Let it Rest. Once cooked remove that beauty from the oven and let it rest for about 10 minutes, before carving. This will keep the juices in the chicken.
  7. Serve: Carve the roasted chicken and serve it with the tender, flavorful veggies. I like to drizzle a little extra lemon juice or olive oil over everything before serving. It's a burst of freshness that sends this meal up another level!

Cooking Tip: If you notice the vegetables are browning too quickly, lightly tent the baking sheet with foil for part of the cooking process, this way they stay moist. And if you have really big potatoes, you may need to add another 10 minutes to the roasting time.

Tips & Tricks for Gluten-Free Goodness

  • Herb it up: Feel free to experiment with different herb combinations. Fresh herbs would be incredible here too! A mix of fresh thyme, rosemary, and sage would give this dish an extra layer of complexity. I frequently switch up my herbs based on what's fresh at the market, or whatever I have growing in the garden
  • Veggie swap: Not a huge fan of carrots? No worries! Try adding other root vegetables like parsnips, sweet potatoes, or even some Brussels sprouts. Just make sure they're cut into similar sizes for even cooking.
  • Spice it nice: For a little extra heat, try adding a pinch or two of red pepper flakes along with the salt and pepper; or include a couple of sliced jalapenos for a nice kick. Experiment and let your taste be your guide.
  • Make it a meal prep wonder: This chicken and veggie roast reheats beautifully, making it perfect for meal prepping. Simply store leftovers in airtight containers in the fridge. It's just as good for lunch the next day!
  • Serving ideas: This dish goes great with a side salad. If you're looking to expand your meal beyond this one-pan wonder, try serving with gluten-free quinoa, or some fluffy gluten-free rice! Both are amazing at soaking up all those delicious pan juices.

The Recipe Card

One-Pan Lemon Herb Roasted Chicken and Vegetables

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Yields: 4-6 servings

Ingredients:

  • 1 whole chicken (3-4 lbs)
  • 1 lb baby potatoes, halved/quartered
  • 1 lb carrots, 2-inch pieces
  • 1 red onion, wedges
  • 2 lemons, one sliced, one juiced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon dried herbs (thyme, rosemary, oregano)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional: red pepper flakes pinch, 1/2 cup wine or chicken broth

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss veggies with 1 tbsp olive oil, salt, pepper, and red pepper flakes (if using).
  3. Rub chicken with garlic, herbs, lemon juice, 1 tbsp olive oil.
  4. Arrange veggies around chicken, add lemon slices, add optional wine or broth.
  5. Roast for 50-60 min, or until chicken reads 165°F (74°C) internal temperature and veggies are tender.
  6. Let rest for 10 minutes before carving.
  7. Serve and enjoy!

I truly hope you enjoy this recipe as much as I do. It's hearty, healthy, and the perfect way to get some cozy flavors without any complicated steps. Don't be afraid to get creative with it, and let me know how it turns out for you! Happy roasting!

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