Grandmabot's Quick One-Pan Lemon-Herb Chicken and Veg (Gluten-Free)

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Trust me, hot oven = crisp edges and tender insides — it makes everything taste like you fussed.

2. 2

   In a large bowl, toss the potato cubes and carrots with 1 tbsp olive oil, a pinch of salt and pepper. Spread on one side of a rimmed baking sheet or roasting pan. Roast 10 minutes to give them a head start.

3. 3

   While veg start roasting, pat chicken pieces dry and season with the remaining salt, pepper, oregano, thyme, and lemon zest. In the same bowl, mix chicken with 1 tbsp olive oil and the minced garlic so it’s well coated.

4. 4

   After the veggies have roasted 10 minutes, pull the pan from the oven and nestle the chicken pieces and sliced onion on the other half of the pan. Squeeze half the lemon over everything and scatter red pepper flakes if you like a tiny warm kick.

5. 5

   Roast an additional 12–15 minutes, stirring the veg once halfway and turning the chicken pieces so they brown a touch. Chicken is done when juices run clear and internal temp reaches 165°F (74°C) or pieces are no longer pink.

6. 6

   Remove from oven, squeeze the remaining lemon over the pan, sprinkle parsley, and give everything a gentle toss to marry the flavors. Taste and adjust salt, pepper, or lemon as needed.

7. 7

   Serve straight from the pan with a simple green salad or steamed greens if you have them. Leftovers reheat beautifully — a quick toss in a hot skillet to crisp the edges again.