Easy Gluten-Free Chicken and Vegetable Sheet-Pan Dinner
shared by Nibblore Kitchen
This colorful sheet-pan dinner pairs juicy, herb-seasoned chicken thighs with crisp-edged potatoes, broccoli, and bell pepper. Staggering the vegetables keeps the potatoes tender without overcooking the broccoli, making it a dependable choice for busy nights. A bright lemon-garlic finish ties everything together. • Use a large metal sheet pan rather than a glass baking dish; metal promotes faster browning and crisper vegetables. • Cut every potato piece to roughly the same size so they become tender during the initial roasting period. • Leave space between the chicken and vegetables whenever possible. If the pan is crowded, divide everything between two pans and rotate them halfway through the final roast. • Replace the chicken thighs with four boneless, skinless chicken breasts pounded to an even 2 cm thickness; begin checking for 74°C after 14 minutes. • Cauliflower florets can replace the broccoli in the same quantity. • Use sweet potato pieces instead of gold potatoes, keeping them about 2.5 cm wide and following the same roasting schedule. Refrigerate cooled leftovers in an airtight container for up to 4 days. Freeze the cooked chicken separately for up to 2 months; the vegetables are best refrigerated because freezing softens them. Reheat on a sheet pan at 190°C for 10 to 15 minutes, until the chicken reaches 74°C.
- Total time
- 50 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save recipeIngredients
- 680 gboneless, skinless chicken thighs, trimmed
- 450 gbaby gold potatoes, halved or quartered into 2.5 cm pieces
- 340 gbroccoli florets
- 1large red bell pepper, cut into 2.5 cm pieces
- 1small red onion, cut into 2.5 cm wedges
- 4 tbspextra-virgin olive oil, divided
- 3garlic cloves, finely grated
- 1 tspdried oregano
- 1 tspsmoked paprika
- 1 ¼ tspfine sea salt, divided
- ½ tspground black pepper, divided
- 1medium lemon
- 2 tbspchopped fresh parsley
Instructions
- 1Position racks in the upper and lower thirds of the oven and heat to 220°C. Lightly coat a 33-by-46 cm rimmed sheet pan with 1 teaspoon of the olive oil.
- 2Place the potatoes on the prepared pan. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, then arrange cut sides down. Roast on the lower rack for 15 minutes.
- 3Meanwhile, pat the chicken dry. In a large bowl, combine 1 tablespoon olive oil, two-thirds of the garlic, the oregano, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken and turn until evenly coated.
- 4In a second bowl, toss the broccoli, bell pepper, and onion with 1 tablespoon olive oil, 1/4 teaspoon salt, and the remaining 1/8 teaspoon black pepper.
- 5Remove the pan from the oven and turn the potatoes. Arrange the chicken in a single layer through the center of the pan, then spread the vegetables around it without crowding. Return the pan to the upper rack and roast for 17 to 20 minutes, until the vegetables are browned at the edges and the thickest chicken thigh registers at least 74°C on an instant-read thermometer.
- 6While the chicken finishes, finely grate 1 teaspoon lemon zest and squeeze 2 tablespoons lemon juice into a small bowl. Stir in the remaining garlic, remaining 2 teaspoons olive oil, and remaining 1/4 teaspoon salt.
- 7Let the chicken rest on the pan for 5 minutes. Drizzle the lemon-garlic mixture over the chicken and vegetables, scatter with parsley, and serve hot.