one pan gluten free rosemary chicken and root veggies

Quick and easy gluten free meals that don’t come out of a box and finding one that EVERYONE will eat is the holy grail in my house. So when I find a gluten free recipe that fits the bill, I hold on to it and try not to fix it every day. In our house, Pookah loves Chicken, I love roasted Brussel Sprouts and mushrooms and C-Dub just wants it to taste good. I came across this recipe some time ago on Beatrice Clay’s blog. But I had a few ideas of my own. I did a bit of fiddling and came up with a combo recipe that I knew was gluten free, tasty, quick and easy.

Gluten Free Rosemary Chicken with Root Veggies………



one pan gluten free rosemary chicken



Pookah is in that picky eating stage. When I say picky, that means he will eat about five things:

  • chicken
  • fish sticks
  • cheese
  • gluten free graham crackers
  • yogurt


So…we have a lot of chicken in our house. Barbecue, Baked, fried( in gluten free flour), in the chicken nugget variety..etc etc etc. In an attempt to save money( and cause I’ m not about to make two meals), I’ve been on a mission to find quick easy gluten free meals.

I’ve practiced and tweaked the recipe that I found over and over until I’m sure I’ve found the combo that works for us. From start to finish, this meal took 1 hour from refrigerator to plate.

quick weeknight gluten free chicken

The ingredients are simple:

  • Chicken thighs
  • rosemary
  • brussel spouts
  • mushrooms
  • red potatos
  • garlic
  • shallots

In keeping with the easy part, I cooked this entire meal in my a big cast iron skillit that my mother gave me.

The chicken gets browned while you chop up the veggies.  The potatoes boil just a little until you’ve got that all done.

Throw it all in the pot together.

Throw it in the oven

35 minutes later….

quick weeknight gluten free chicken



It was Devoured, by all who live here.

One Pan Gluten Free Rosemary Chicken
Prep time
Cook time
Total time
Recipe type: gluten free
Serves: 5
  • 5 Skin on Chicken Thighs
  • ¾ pound of small red skinned potatoes, halved or quartered if large.
  • ¾ pound of Brussel Spouts trimmed and halved
  • 4 garlic cloves, peeled and smashed
  • ½ pound of shallots, peeled and halved
  • 4 springs of fresh reosemary
  • 10 oz of mushrooms
  • 2 tablespoons of xtra virgin olive oil
  • 2 tablespons unsalted butter
  • Salt and Pepper to taste
  1. Preheat the oven to 475
  2. Cover your potatoes with cold water in a pan and salt the water. Bring to a slow boil and cook about 8 minutes. Drain and set aside.
  3. Heat 2 tablespoons of the olive oil in a cast iron skillet over medium-high heat. Season your chicken with salt and pepper( or whatever you like to season with) and add it to the skillet skin side down until the skin browns, about 5 minutes.
  4. While your chicken is browning, chop up your veggies.
  5. Turn your chicken, add your veggies to the skillet. Drizzle with melted butter.
  6. Cook in the oven for 35 to 45 minutes rotating your pan halfway through cooking.
  7. Cook until chicken registers 175 degrees.
  8. Transfer chicken to serving platter, tent loosely with aluminum foil and let rest for 5 to 10 minutes. Toss veggies in the juice at the bottom of the pan.
  9. Serve.




Saturdays ( A photography project) Week 3……..

saturdays iphoneography

saturdays iphoneography

saturdays iphoneography

saturdays iphoneography

saturdays week 3







satrudays iphoneography projectsaturdays iphoneography

satrudays iphoneography

saturday photography project

iphoneography saturdays


saturdays photography project

our project 52: Do You: photographer’s choice

Hey everyone! It’s week 12 of Our Project 52! That means that we have been doing this for 3 months! Let’s give ourselves a pat on the back! I want to take this opportunity to thank everyone who participates! Even if you don’t get to us every week, thanks for commenting, sharing and linking up with us! I can’t wait to see what we come up with for the next three months!

Someone asked me earlier this week about finding your photography style. And how you go about it. For a long time, I didn’t really know that I had a style. I was too busy trying to emulate what I saw other photographers do. But after a while, I started to notice that I was drawn to a certain type of photography: vivid, REAL life moments. I like strange crops, I like center composition. I finger chops. I break a lot of the “rules”. BUT I had to learn that that was ok. I had to learn the way everyone else did it and then find my own way. My advice then, is to not be afraid to do you. Do you like it? Then it’s perfect. Are you being true to yourself? Then that’s the story you are meant to tell. When you pick up your camera, are you shooting for you or for someone else?


So since this week is Photographer’s Choice, I chose to do me with macro photography. Because, despite myself, it’s what I love the most. Macro photography sends me to my happy place. And of course, I had to do more than one photo. It’s a series…seriously….

All photos taken with Canon 6D and Canon 100mm f/2.8 Lens

macro photography tulips


Settings: f/5.o Shutter Speed: 1/60 ISO:6400

macro photography


Settings:f/8 Shutter Speed: 1/25 ISO:6400

tulip photography


Settings: f/8.0 Shutter Speed: /25 ISO 6400

tulp macro photography



Settings: f/5.0 Shutter Speed: 1/60 ISO 6400


I can’t wait to see you DO you this week.

Head over to Mimi to see what her choice for our project 52  week 12!



See you next week, our theme is SPRING.

Our Project 52: Link up with and

Link up!


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Get a healthy start to your day with Cheerios



When I was growing up, my mother always made sure that I had breakfast every morning. Even though she worked everyday as a teacher, she got up extra early each and every morning to make sure I got breakfast before school. That healthy habit has continued into adulthood, and  Cheerios helps me to do that.




cheerios breakfast ideas



Breakfast is often considered the most important meal of the day. Some studies also report that those who consume breakfast more frequently are more likely to have a healthy body weight.  So of course, since I am fighting my way back down to healthy body weight, I continue the tradition started by my mother and I have breakfast EVERY morning.  Working and getting Pookah ready for school, I don’t always have the time to cook something healthy for myself. BUT eating Cheerios for breakfast in the morning with almond milk, a banana and a glass of OJ is always a quick healthy start.

cheerios breakfast ideas






And why not? Cheerios’ is made from whole-grain oats and without artificial flavors or colors. It is low in fat and cholesterol free. AND only one gram of sugar per serving! A 8 oz glass of 100 % Florida Orange Juice gives you 100% vitamin C to help you maintain a healthy immune system. And face it, I need that around here since someone( side eye to the little person) is always bringing home colds! 


publix cheerios


Get yourself a box of Cheerios too!  Grab this coupon and save $2 on 1 Cheerios and  to have yourself a better breakfast   If you’re a Publix shopper, be sure to grab the Lucky Savings flyer while you are there! Publix has an in-store promotion: Save $2.00 when you buy any (1) Cheerios 10.9 oz or larger AND (1) 100% Florida Orange Juice 59 oz or larger

Dont forget to stop by Cheerios Facebook page and share your #betterbreakfast!



So how do you start your day? Do you have a healthy breakfast or do you just go? Sound off in the comments!


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