Roast Chicken Thighs and Vegetables, Naturally Gluten-Free

Gluten-Free Roast Chicken Thighs and Vegetables Recipe with Lemon and Garlic Seasoning

Alright, time for another almost healthy gluten-free recipe! We’re working on adding a lot of flavor to roast chicken thighs and vegetables. Firstly, we’re working with chicken thighs, which are dark meat chicken and contain more fat than white meat.

You can swap chicken breasts for the thighs, but make sure to adjust your cooking time appropriately. White meat doesn’t need to cook to as high of an internal temperature, but breasts are larger than thighs, so consider reducing the temperature and cooking longer.

Secondly, I’m going to work in stages on this dish to make a one-pan chicken dinner recipe, but you could do several things at once and just have to clean a second pan after preparing your dish. My issue with cleaning an extra pan is that pans have to be hand-washed, where I could throw the cutting board into the dishwasher. Since I am famously lazy, I’m going to pick the dishwasher option.

Finally, you don’t have to use the same vegetables I do. You could use squash, Brussels sprouts, sweet potato, whatever. Just be sure to cut down longer-cooking vegetables small enough so they’re done at the same time as quick-cooking vegetables. So if you decide on sweet potatoes, cut them to a small dice so they roast at a similar rate to the peppers and onions.

Alright, let’s get to our actual recipe!

Ingredients:

¼ c. light olive oil
2 tbsp. butter
2 tbsp. lemon juice
1 tsp. (2 cloves) garlic, minced
1 tsp. dried thyme
½ tsp. dried rosemary
1 tsp. salt
10-12 grinds fresh pepper
½ 24-oz. family size bag frozen green beans
1 red pepper, cut into strips
1 large onion, cut into strips
~3lb. chicken thighs

Directions:

1. Preheat oven to 400°F. Combine olive oil, butter, thyme, rosemary, salt, pepper, lemon juice, and garlic in microwave-safe cup. Microwave 30-40 seconds or until butter melts. If all the butter doesn’t melt, stir until fully incorporated. Then set aside.
2. Preaheat large stove-to-oven-safe skillet over stovetop on medium-high heat (6.5/10). Place thighs skin-side down to sear 3-4 minutes once pan is hot.
3. Remove seared thighs to plate or cutting board raw side down and set aside. Reduce temperature to 3.5/10. Add frozen green beans first to cool pan down, then onion and pepper, and about half of the oil and seasoning mixture. Stir to coat, then cover and cook approximately 5-8 minutes until vegetables just begin to soften.
4. Drizzle thighs with enough oil and seasoning mixture to coat. Rub mixture evenly over surface of chicken. Wash hands after handling raw chicken.
5. Remove lid from vegetables, stir, and lay chicken over vegetables skin side up. If any oil and seasoning mixture is left, pour over dish before placing in oven (optional).
6. Cook chicken in the oven on the middle rack at 400°F ~40 minutes. If chicken still looks pale after bake time, set the broiler to low and broil ~5 minutes. Always check internal temperatures for poultry and ground meat (dark meat should be cooked to at least 180°F for texture but is safe at 165°F).
7. Allow chicken to rest 5 minutes before serving.

You’ll see I said adding the rest of the oil and seasoning was optional. Dark meat has a lot of additional flavor from the fat that’s in it, so it may not be necessary for thighs unless all your spices sank to the bottom and refuse to pour out (if so, grab a spoon and scoop the spices out to go in the dish while leaving the extra fat in the cup).

I would recommend adding all of the lemon and garlic oil for white meat, though. You should only need it for your roast chicken thighs and vegetables if your vegetables already absorbed most of the first batch and the dark meat chicken needs some extra burn protection from the dry heat in the oven.

Also, you may need to do a little extra prep on your thighs after bringing them home from the store. Thighs are shaped a little weird, and sometimes the machines that process them don’t clean them up quite enough. You may need to trim off some extra skin and pull some pin feathers. Since chicken tends to be slippery, finger-pulling may not work too well. If you’re having trouble, try switching to a pair of needle-nose pliers.

If you don’t need to make enough for a family dinner plus a few days of lunches, you could reduce the recipe fairly easily. Just cut the oven time to 30 minutes rather than 40. I hope you guys enjoy this awesome gluten-free roast chicken recipe; it’s always been one of my favorites.

Let me know what tweaks you make when you cook roast chicken thighs and vegetables in a comment below (or fill out the form on the contact page if you’re shy). If you liked this gluten-free roast chicken recipe, try out my sticky Asian chicken thighs or my gluten-free matzo ball soup!

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