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Gluten Free Recipes

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

Course Gluten Free
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 5
Author LaShawn


  • 5 Skin on Chicken Thighs
  • 3/4 pound of small red skinned potatoes halved or quartered if large.
  • 3/4 pound of Brussel Spouts trimmed and halved
  • 4 garlic cloves peeled and smashed
  • 1/2 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.




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  • Reply
    March 31, 2015 at 9:02 am

    I never knew until I was a mom that one-pot would be my favorite new word! This chicken looks delish and simple! So making it!

  • Reply
    Chasing Joy
    March 31, 2015 at 9:10 am

    Great pictues. I will be pinning this post.

    I love the idea of the one pot meal. I dont like mushrooms or brussel sprouts but i may try something similar with potatoes and carrots.

  • Reply
    aimee fauci
    March 31, 2015 at 10:12 pm

    Oh this is my kind of meal. I bet the smell was amazing! I am pinning!

  • Reply
    Kristen @ A Mind Full Mom
    April 1, 2015 at 7:41 am

    I love one pot wonders, especially when they are allergy friendly.

  • Reply
    April 1, 2015 at 9:21 am

    Looks awesome!!!

  • Reply
    April 1, 2015 at 10:15 am

    This looks amazing! I love chicken dishes and never thought to do it in a pot! I love Rosemary, especially when it’s fresh on chicken and fish! You’re recipe will be going into my spring entertaining file as an event planner and hostess!

  • Reply
    April 1, 2015 at 11:11 am

    When I pinned this the other day I thought-YUM!! I have actually been trying to go gluten free and I have rediscovered brussel sprouts after not liking them as a child!

  • Reply
    April 1, 2015 at 2:32 pm

    This looks amazing! I am all about the one pot/pan dishes that are easy to make on busy weeknights

  • Reply
    April 1, 2015 at 8:55 pm

    You had me at one pot! This recipe looks amazing! I love rosemary with chicken. So yummy! Pinning!

  • Reply
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