Gluten-Free Lemon Herb Chicken with Roasted Vegetables

Okay, let's dive in! I'm excited to share this recipe with you – it's an absolute game-changer, especially if you're navigating the gluten-free world. This isn't just any old gluten-free dish; it's a vibrant and surprisingly easy Gluten-Free Lemon Herb Chicken with Roasted Vegetables. I know, it sounds a bit fancy, but trust me, it's incredibly approachable, even for weeknight dinners.

I stumbled upon a version of this recipe years ago during a particularly chaotic week. I was desperately craving something comforting yet healthy, and everything I attempted seemed to fall flat (or, in one sad case, burn to a crisp). This recipe, though, was a total lifesaver. Its bright flavours and uncomplicated process were exactly what my stressed-out self needed. Now, it's become a staple – a go-to when I want something delicious that doesn't require hours in the kitchen. It brightens up any meal, and frankly, it's impressive enough to serve to guests without anyone suspecting it was so darn easy to make. So, are you ready to bring this bit of sunshine into your kitchen? Let's get started!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts (about 2-3 medium breasts, depending on size)
• 1 large lemon, zested and juiced (about 2 tablespoons zest, and 3 tablespoons juice)
• 2 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 1 zucchini, cut into 1-inch pieces
• 1 pint cherry tomatoes, halved (or left whole if small)
• Optional: Fresh parsley or basil for garnish

If you're low on something, you can definitely substitute! For example, if you don't have red onion, a white onion will work in a pinch. If you want to reduce the acidity, add half the lemon juice, and use a bit of chicken stock or broth. I've also played around with other dried herbs like rosemary or marjoram and they are fantastic too. Feel free to improvise a little.

Instructions:

1. Preheat & Prep: First things first, let's get our oven humming. Preheat it to 400°F (200°C). While that's happening, grab a large bowl and get ready to make our magic marinade.
2. Lemon Herb Magic: In your mixing bowl, combine the lemon zest, lemon juice, minced garlic, 1 tablespoon of olive oil, oregano, thyme, salt, and pepper. Give it a good whisk to mix it all together. This is going to make those chicken breasts sing (almost literally!).
3. Marinate the Chicken: Add the chicken breasts to the bowl and coat them well with the lemony herb mixture. Make sure every inch gets a good hug from that flavourful goodness. Let the chicken marinate while you prep the veggies. I typically give it about 10 to 15 minutes and I've found this makes a huge difference. You can even do this step the night before.
4. Veggie Prep: Now let's tackle the veggies! In another large bowl, toss the bell peppers, red onion, zucchini, and cherry tomatoes with the remaining 1 tablespoon of olive oil. This will help them roast up to perfection and not become soggy.
5. Assemble & Roast: Spread the vegetables in a single layer on a large baking sheet. I like to use a rimmed baking sheet, because it stops the vegetables from rolling off as they cook. If you have parchment paper, you can line the baking sheet. Place the chicken breasts on top of or among the vegetables. Don't worry if they overlap a little, the lemon gives it a great tangy taste.
6. Bake: Pop the baking sheet into the preheated oven and let everything roast for about 25-30 minutes, or until the chicken is cooked through (no longer pink) and the vegetables are tender and slightly charred. The chicken should reach an internal temperature of 165°F (74°C). To maximize flavour, you may want to baste the chicken with pan juices during the last 10 minutes of baking if there's moisture at the bottom of the tray.
7. Rest & Serve: Once cooked, remove the baking sheet from the oven and let the chicken and vegetables rest for about 5 minutes before serving. This helps the chicken retain its juices and it allows the flavours to mingle. Garnish with some fresh parsley or basil if you're feeling fancy!

Enjoy this fantastic, easy, and flavourful dish! Don't forget to share your version in the comments; I'd love to hear about your culinary creations!

I hope you enjoy making and eating this as much as I do! Happy cooking, friends.