Gluten Free Baked Chicken and Vegetables
A cozy, hassle-free sheet pan dinner featuring juicy chicken and roasted vegetables, perfect for nutritious weeknight meals.
Ingredients
For the Chicken
- 6 pieces Bone in, skin on chicken thighs Or 4 big chicken breasts, cut in half
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp Italian seasoning
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Crushed red pepper Optional for a kick
- 1 tbsp Grated parmesan Optional, for extra flavor just before serving
For the Vegetables
- 1 lb Baby potatoes Halved, or Yukon golds chopped into bite-sized pieces
- 2 medium Carrots Sliced on a diagonal
- 2 cups Broccoli or green beans Added halfway through cooking
- 1 large Red onion Optional, turns sweet when roasted
Instructions
Preparation
- Preheat your oven to 425 F and place a large sheet pan inside while it heats up for better browning.
- In a bowl, toss potatoes and carrots with olive oil, salt, pepper, and a bit of the seasoning mix. Spread them out on the sheet pan.
- Pat the chicken dry with paper towels, rub with olive oil, and sprinkle with the remaining seasoning mix.
- Nestle the chicken among the vegetables, skin side up.
Cooking
- Bake chicken and vegetables for about 25 minutes.
- Add broccoli or green beans tossed with oil and salt, then bake for another 15 to 20 minutes until chicken reaches 165 F in the thickest part.
- Finish with a squeeze of lemon or splash of apple cider vinegar before serving.
Notes
This dish makes excellent leftovers; always allow cooling before storage. Store in shallow containers for best results. To reheat, use the oven for optimal texture. This recipe is versatile; switch up the veggies or seasonings based on availability.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 6gSodium: 800mgFiber: 5gSugar: 3g
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