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Easy Gluten Free Meal for the Weeknight




When you work five days a week, and you need quick, easy and nutritious meals around here for folks to eat.

Toss in Pookah being allergic to wheat, and my quest for a quick meal often fails.

It’s nearly impossible to find an easy gluten free meal to fix that’s good AND nutritious and didn’t come from a box.

But a few weeks ago, Beatrice Clay posted a recipe on her blog.

And I KNEW it would possible work for us and become one of my weeknight staples.

This recipe is AWESOME. We’ve got chicken, baby red potatoes, mushrooms, brussel sprouts, rosemary, garlic, shallots, and lemons ALL in my HUGE cast iron skillet.

Gluten free chicken one pot meal

It went in the oven and came out looking and smelling FABULOUS.

And the ultimate test?

The boy ate it!

I have no photos of us eating it because it just disappeared so quickly.

Here is the original recipe from The Food Network 

I did do a few modifications( like cook it a little bit longer than suggested ) and change a few ingredients ( like chicken thighs instead of breasts).

Here it is…

3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1 tablespoon leaves

Brussel sprouts cut in half

2 garlic cloves
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, chicken Thighs
10 ounces mushrooms( cut in half)

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Heat a large cast-iron skillet over medium-high heat with the olive oil in the pan.  Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms, brussel spouts, garlic, to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 30-35 minutes.



You’re welcome.


*this post does contain affiliate links*

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Thursday 8th of October 2020

[…] delicious, easy to make Vegan Thai Coconut Soup is also gluten free! Perfect for a quick weeknight meal! Make in 30 […]

Dee Dee

Friday 12th of December 2014

My gawd woman, please hurry up with this photo class. This picture is absolutely amazing!


Sunday 7th of December 2014

I may or may not have attempted to lick my screen because this picture looked so real! That looks delicious!

Chene @Prototype Mama

Tuesday 2nd of December 2014

I love anything that you can throw in a pot or skillet and keep it moving. I'm going to have to try it out with the fam.


Monday 1st of December 2014

This will be making the rounds. I'm trying it this week.