Gluten-Free Lemon Herb Roasted Chicken with Roasted Vegetables
Okay, gather 'round, my fellow food enthusiasts! Let's talk about a dinner recipe that's not only incredibly delicious but also proves that gluten-free can be absolutely phenomenal. I'm sharing one of my all-time favorites today, a recipe born out of my own gluten-free journey and countless attempts to make something that not only works but also makes you go "Wow!" We're diving into a hearty, flavor-packed, and surprisingly easy Gluten-Free Lemon Herb Roasted Chicken with Roasted Vegetables.
Now, I know what you might be thinking - "roasted chicken? That's basic." And you're right, it is a pretty standard dish. But trust me, the zesty lemon and fragrant herbs elevate the whole thing to another level. I remember the first time I experimented with this combo, I had invited my family over for dinner and everyone was skeptical, I mean gluten free meals weren't as popular as they are now, lol. However, the aroma alone had everyone's mouth watering before they even tasted it, and every single bite was a chorus of mmm's and ahh's. Since then, it has become a staple in my home, and I'm so excited to share this magic with you all so your family will enjoy it too!
What You Need – The Ingredients
Here's what we'll need to whip up this delectable dinner. Remember, I'm always about options, because life happens!
For the Chicken:
- 1 (3-4 lb) whole chicken
- 2 tablespoons olive oil (or avocado oil)
- 1 lemon, zested and juiced
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh herbs (I love a combo of rosemary, thyme, and parsley)
- 1 teaspoon salt (adjust to your taste)
- ½ teaspoon black pepper (freshly ground is best)
- Alternative: If you only have dried herbs, use 1 teaspoon of each dried herb.
For the Roasted Vegetables:
- 1 pound baby potatoes, halved or quartered if large
- 1 large carrot, peeled and chopped
- 1 red onion, cut into wedges
- 2 bell peppers (any color), seeded and chopped
- 1 zucchini, chopped
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: A red pepper flakes for a touch of heat!
- Substitutions: Toss in other veggies you love, like broccoli, asparagus, or sweet potatoes!
Let's Get Cooking! – Step-by-Step Instructions
Alright, time to get our hands dirty! Here's how we bring this magic to life:
- Prep the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels. This is essential for crispy skin, everyone loves crispy skin.
- Mix the Flavor Punch: In a small bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, chopped herbs, salt, and pepper.
- Massage the Chicken: Pour the lemon herb mixture over the chicken, making sure to rub it all over, inside and out. Get in there and give that bird a good massage.
- Prep the Veggies: In a large bowl, toss the baby potatoes, carrots, red onion, bell peppers, and zucchini with olive oil, salt, and pepper. Give it all a good mix to ensure every piece is coated.
- Roast!: Spread the vegetables in a single layer on a large baking tray. Place the herbed chicken in the center of the tray amongst the veggies (you'll notice most of the roasted chicken recipes I make use the vegetable roasting process under the chicken, which helps add so much flavor. Now, place in preheated oven.
- Bake: Roast for about 60-75 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork in the thickest part (or a meat thermometer reads 165°F/74°C) and the veggies are tender and slightly browned. Mid way through cooking, ensure your vegetables are not sticking to the bottom of the tray and also, baste the chicken with any excess juice at the bottom of the pan.
- Rest: Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving. This is crucial for juicy chicken, don't skip this step!
- Serve: Carve the chicken and serve alongside the roasted vegetables.
Tips & Tricks for Flavor Awesomeness
Want to take this recipe to the next level? Here are some of my go-to tips:
- You can marinade the chicken for 30 minutes, or up to 4 hours in the fridge, for an even more intense flavor. Just be sure to bring it to room temperature before cooking.
- Want a more subtle lemon flavor? Grate half the zest instead of the whole lemon.
- For extra crispy skin, broil the chicken for a couple of minutes at the very end of cooking. Just keep a close eye so it doesn't burn!
- Feel free to play around with different herb combinations. Try adding a pinch of dried chili flakes for a little heat, or a bay leaf in the cavity if you like.
- If you love potatoes, try a mix of regular potatoes and sweet potatoes for variety!
- If you do not have a large baking tray, you may use a large roasting pan.
Recipe Card
Recipe: Gluten-Free Lemon Herb Roasted Chicken with Roasted Vegetables
Prep Time: 20 mins
Cook Time: 75 mins
Total Time: 1 hr 35 mins
Serves: 4-6
Ingredients:
- 1 (3-4 lb) whole chicken
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 3 cloves garlic, minced
- 2 tablespoons fresh herbs (rosemary, thyme, parsley) (or use 1 teaspoon of each dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound baby potatoes, halved
- 1 large carrot, chopped
- 1 red onion, wedged
- 2 bell peppers, chopped
- 1 zucchini, chopped
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions:
- Preheat oven to 400°F (200°C). Pat chicken dry.
- Mix 2 Tbsp olive oil, lemon zest, juice, garlic, herbs, salt & pepper.
- Rub mixture all over chicken.
- Toss veggies with oil, salt, pepper.
- Place veggies on a baking tray, arrange the chicken in the center.
- Bake 60-75 minutes until chicken is cooked and juices run clear.
- Let chicken rest for 10 minutes before carving.
- Serve with roasted vegetables.
Product Recommendations & Why I Love Them!
As promised, let's talk tools! These are some of the items that make this recipe a breeze and I recommend:
- A large roasting pan is crucial for cooking big meals and ensuring that every single part of your recipe roasts perfectly and won't stick to the bottom. You never regret purchasing a good roasting pan.
- A good meat thermometer is essential for any roasted chicken recipe. You simply need to use it so that you are sure that the chicken is cooked and safe to eat.
- A decent set of sharp knives makes prepping the vegetables a breeze, the more sharp they are, the easier it is to work with!
I hope you have as much fun making this recipe as I do. The smells alone will have your family flocking to the kitchen! Let me know how it turns out in the comments - I love hearing from you guys! Happy cooking, friends!
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