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gluten free sheet pan chicken

gluten free sheet pan chicken
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A wholesome and simple gluten-free one-pan meal featuring juicy chicken thighs, vibrant bell peppers, and zucchini roasted to perfection for busy weeknight dinners.

Ingredients

Scale

1.5 lbs Chicken Thighs (Boneless, Skinless)
2 large Bell Peppers
1 medium Zucchini
1 small Red Onio
3 tablespoons Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Dried Oregano
0.5 teaspoon Smoked Paprika
to taste Salt and Black Pepper
1 tablespoon Fresh Lemon Juice

Instructions

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or a silicone mat
  2. Wash and chop the chicken and vegetables into uniform, 1-inch pieces
  3. Place the chicken pieces and vegetables into a large mixing bowl
  4. Drizzle the olive oil over the mixture and toss well to ensure everything is evenly coated
  5. Sprinkle the garlic powder, oregano, smoked paprika, salt, and pepper over the bowl and mix until seasonings are distributed
  6. Spread the mixture across the prepared baking sheet in a single layer, ensuring the pan is not crowded
  7. Roast in the center of the oven for 20 to 25 minutes, gently tossing the ingredients with a spatula halfway through
  8. Ensure the chicken reaches an internal temperature of 165°F
  9. Remove from the oven and squeeze fresh lemon juice over the top before serving

Notes

Pat chicken dry with paper towels before cutting to help it brown properly.

If using a small pan, split the ingredients between two pans to prevent the vegetables from steaming.

To add heartiness, include baby potatoes cut into quarters, but roast them for 10 minutes before adding the other ingredients.

For a Mediterranean twist, add kalamata olives and top with feta cheese before serving.

Leftovers can be stored in an airtight container for up to four days and are great served cold over salads.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-sheet-pan-chicken/