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Gluten Free Recipes Photography

Easy Gluten Free Meal for the Weeknight

 

 

Listen.

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…

Ingredients
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)

Directions
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.

Eat.

Enjoy.

You’re welcome.

 

*this post does contain affiliate links*

  • Reply
    kita
    December 1, 2014 at 8:38 am

    This is one of those dishes I would just look at…..but easy meals are the name of the game. Will have to try this out.

    • Reply
      LaShawn
      December 1, 2014 at 9:34 am

      ROFL! Just look at??? It was good and quick. Just what I need on a weeknight!

  • Reply
    Reginia Cordell
    December 1, 2014 at 10:59 am

    I’ve thought about using rosemary but someone said it was too pungent. Red skinned potatoes are one of my favorites. I may try this soon but with breasts.

  • Reply
    Louida
    December 1, 2014 at 11:06 am

    Now this is a meal my whole family would enjoy! Thanks for the recipe!

  • Reply
    aimee fauci
    December 1, 2014 at 11:38 am

    Beautiful picture and I bet your house smelled amazing with the rosemary. Good job.

  • Reply
    Erin
    December 1, 2014 at 12:30 pm

    yummy! my mom is gluten free and this would be a great meal to fix when my parents come over! Thanks for the share!!!

  • Reply
    Bianca Dottin
    December 1, 2014 at 7:04 pm

    I’m not a huge fan of rosemary but this looks soooo good. I think I may try it!

  • Reply
    Kendra
    December 1, 2014 at 8:44 pm

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

  • Reply
    Chene @Prototype Mama
    December 2, 2014 at 9:42 am

    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.

  • Reply
    Alisha
    December 7, 2014 at 2:36 pm

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

  • Reply
    Dee Dee
    December 12, 2014 at 8:27 pm

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

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