Are you looking for quick dinner ideas that are both healthy and delicious? Do you need gluten-free recipes that won't leave you stuck in the kitchen all evening? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is the perfect solution for a busy weeknight. It's packed with flavor, incredibly easy to make, and naturally gluten-free, making it a fantastic option for anyone following a gluten-free diet or simply seeking a healthy and satisfying meal. This recipe is a shining example of homemade cooking at its finest – simple, elegant, and utterly delicious.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb baby potatoes, halved or quartered if large
- 1 lb broccoli florets
- 1 red bell pepper, chopped
- 2 tbsp olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 tbsp dried Italian herbs (or a mix of oregano, basil, thyme)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
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Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables cook evenly and achieve that perfect roasted texture.
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Prepare the vegetables: Wash and chop the potatoes, broccoli, and bell pepper. Make sure the potato pieces are roughly the same size as the chicken for even cooking.
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Combine ingredients: In a large bowl, toss the chicken and vegetables with olive oil, lemon zest, lemon juice, minced garlic, Italian herbs, salt, and pepper. Ensure everything is well coated for maximum flavor.
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Spread on a baking sheet: Arrange the chicken and vegetables in a single layer on a large baking sheet. Avoid overcrowding to promote even browning and cooking.
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Roast: Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. You can check the chicken's internal temperature with a meat thermometer; it should reach 165°F (74°C).
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Serve: Serve immediately. This dish is perfect on its own, but you can also add a side salad for a complete and refreshing meal.
Tips for Success:
- Don't overcrowd the pan: Overcrowding can lead to steaming instead of roasting, resulting in soggy vegetables and less crispy chicken.
- Adjust cooking time: Cooking times may vary depending on your oven and the size of your vegetables. Keep an eye on your food and adjust accordingly.
- Add other vegetables: Feel free to add other vegetables like carrots, zucchini, or asparagus.
- Use fresh herbs: If you have fresh herbs on hand, use about double the amount compared to dried herbs for a more intense flavor.
Variations:
- Spicy Chicken and Veggies: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Mediterranean Twist: Add Kalamata olives, crumbled feta cheese, and a sprinkle of dried oregano for a Mediterranean flair.
- Sheet Pan Fajitas: Use chicken breast cut into strips, bell peppers, onions, and fajita seasoning for a delicious and easy fajita night.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 30-35g
- Fat: 15-20g
- Carbohydrates: 20-25g
This easy recipe provides a healthy and delicious meal option suitable for a quick weeknight dinner. The best recipes are those that are simple to prepare yet deliver exceptional flavor and nutrition, making this one-pan wonder a true winner in the world of easy, healthy meals and gluten-free food recipes. Enjoy!