Get this gluten free baked chicken dinner recipe in the oven, sit back and relax as you enjoy the delicious aroma filling your home! This one pot meal will feed a large group of people or give you leftovers for a few days.
I’ll admit, this gluten free dinner does take a bit of effort to get in the oven. You’ll need to do some advance planning because this is not a last minute meal. Plan on spending about half an hour preparing the chicken dinner to go in the oven. Give yourself a few extra minutes to clean up, then relax or check your email as you wait for it to cook.
Use a Roasting Pan
For the best results, use a roasting pan. I like to buy one of those disposable aluminum foil type pans in the grocery store for a few dollars because it makes cleanup super easy. If you want to invest in a nice roasting pan, it will serve you many years in the future. The Cuisinart roasting pan is a high quality one which I call ‘the Cadillac of Roasting Pans’. You will never need another one.Put this #glutenfree chicken in the oven and relax as you enjoy the delicious aroma. #recipe Click To Tweet
In the recipe below, I’ve given you instructions for a small chicken. You might want to make a chicken that is up to eight pounds. If you do, you will find the correct timing right there on the package. A larger chicken will take longer, of course.
Don’t Forget the Innards!
Be absolutely certain you take the innards out and clean out the cavity. You’ll get a little extra flavor when you stuff an onion or carrot into the cavity after you clean and dry it. That option is completely up to you. It will taste delicious either way.
One of the first times I ever baked a chicken, I was horrified to discover that I had not taken out the innards. Yup, I cooked them with the chicken. Don’t let that happen to you!
Gluten Free Chicken Dinner Recipe
1 three-pound whole chicken
3 rsset potatoes, cut in chunks
2 carrots, cut in large pieces
2 onions, cut into sixths
Salt and pepper
1 T light cooking oil + more
Herbs de Provence (see note below)
Preheat oven to 375 degrees F.
Remove innards and rinse chicken (inside and out) with cold water. Pat dry with paper towels. Toss a couple of pinches of salt inside the chicken to create a moist bird.
Place chicken in roasting pan breast-side up and surround with carrots, onion and potatoes. Rub outside of chicken with small amount of oil and drizzle over vegetables. Season with salt and pepper.
Sprinkle chicken and vegetables with herbs de Provence. Rub herbs between fingers as you sprinkle the chicken to release the flavor from the dried herbs.
After 1 hour check the temperature. Chicken must reach an internal temperature of 165 degrees F to be fully cooked. Return chicken to oven to bake for an additional 10-20 minutes. By now your chicken is probably nicely browned and you will want to loosely cover it with foil.
Once chicken is fully cooked, remove from oven and let rest for 10 minutes before you slice the meat.
Allow an extra ten minutes once your chicken is done for the juices to absorb. You will have moist chicken meat that is easier to slice.
Serve a spinach salad on the side with your baked chicken, potatoes, carrots and onion.
NOTE: You can make your own Herbs de Provence simply by combining 1 tablespoon each of the following dried herbs: marjoram, thyme, savory, basil, rosemary, sage and fennel seeds. You could also add a tablespoon of lavender if you’d like. Store in an airtight container.
If you want to make gravy, follow the recipe for turkey gravy using chicken fat instead.
Big humdinger hugs,
p.s. This is just one of the many healthy lifestyle tips we dive deep into in our Happy, Healthy Fit (private group). Just so you know, it's NEVER too late to join if you haven’t already!
Eating healthy just isn't enough, you know?