Easy Gluten Free Dairy Free Dinner

I love dinners that come together on one pan — fewer dishes, big flavor, and everyone gets a hot plate fast. This Easy Gluten Free Dairy Free Dinner is a sheet-pan lemon-herb chicken with roasted potatoes and broccoli that stays juicy, crisp, and full of bright flavor. I’ve made this dozens of times for busy weeknights and small dinner parties; it’s forgiving and easy to scale.

Why Make This Recipe

• Fast: Most of the work is a 10–15 minute prep; active hands-on time is minimal.
• Flavorful: Lemon, garlic, and herbs give depth without butter or gluten-based sauces.
• Nutritious: A balanced mix of protein, fiber-rich potatoes, and vitamins from broccoli.
• Convenient: One sheet pan, one oven — clean-up is simple.
• Personal note: I love this recipe because it reliably feeds a hungry family in under an hour while still feeling “made with care.”

Recipe Overview

Prep time: 15 minutes.
Cook time: 35–40 minutes (roasting at 425°F / 220°C).
Total time: 50–55 minutes.
Servings: 4.
Difficulty: Easy.
Method: Sheet-pan roasting (par-roast potatoes, then finish chicken and vegetables together).

My Experience Making This Recipe

On my first trials the potatoes undercooked while the chicken finished, so I par-roast the potatoes for 15 minutes first now. Using an instant-read thermometer (target 165°F / 74°C) solved flaky timing and ensured consistently juicy chicken. I also found that cutting potatoes small and spacing ingredients prevents steaming and keeps edges crisp.

How to Make Easy Gluten Free Dairy Free Dinner

This dish uses a par-roast technique: start the potatoes so they soften, then add chicken and quicker-cooking vegetables so everything finishes at the same time. The key techniques are even chopping for uniform cooking, oiling to promote browning, and using a thermometer to avoid overcooking.

Ingredients

• 1.5 lb (700 g) boneless, skin-on or skinless chicken thighs (you can use breasts but reduce cook time)
• 1 lb (450 g) baby potatoes, halved (or small Yukon golds, quartered)
• 2 cups (200 g) broccoli florets
• 1 medium red onion, cut into wedges
• 3 tbsp extra-virgin olive oil, divided
• Zest and juice of 1 lemon
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp red pepper flakes (optional)
• 1 1/2 tsp kosher salt (adjust to taste) and 1/2 tsp black pepper
• Fresh parsley, chopped, for garnish

Directions

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment or use a rimmed baking sheet.
2. Toss potatoes with 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread cut-side down on the sheet pan and roast for 15 minutes.
3. Meanwhile, whisk remaining oil, lemon juice and zest, garlic, paprika, oregano, thyme, red pepper flakes, and remaining salt and pepper in a bowl. Add chicken and toss to coat.
4. After 15 minutes, add chicken pieces and onion wedges to the sheet pan, arranging skin-side up if using skin-on chicken. Return to oven and roast 10 minutes.
5. Add broccoli florets to the pan, toss briefly with pan juices so they get a light coating, and roast another 8–12 minutes until chicken reaches 165°F (74°C) and potatoes are tender.
6. Rest chicken 5 minutes, sprinkle with parsley, and serve warm.

Equipment notes: Use a heavy rimmed sheet pan (it promotes even browning), parchment for easy cleanup, and an instant-read thermometer for safe, precise doneness.

Expert Tips for Success

• Size matters: Cut potatoes into uniform pieces (about 3/4–1 inch) so they cook at the same rate as the chicken.
• High heat = crisp edges: Roasting at 425°F (220°C) gives caramelized edges without drying the protein.
• Thermometer first: Pull chicken at 160–162°F and rest to reach 165°F for juicier results.
• Airflow is key: Don’t overcrowd the pan; give pieces space so they roast instead of steam.
• If you’re experimenting with baking or bread, check this guide on the best flours and milks for gluten-free dairy-free bread for ingredient choices: https://www.noglubread.com/best-flours-milks-gluten-free-dairy-free-bread/

How to Serve Easy Gluten Free Dairy Free Dinner

• Family weeknight: Serve straight from the pan with lemon wedges and a simple green salad.
• Meal prep: Portion into containers with a side of quinoa or brown rice for lunches.
• Dinner party: Arrange on a platter, garnish with parsley and additional lemon slices for a rustic presentation.
• Occasion tip: Swap thighs for drumsticks for a casual backyard gathering — everyone loves picking at drumsticks.

Storage and Reheating Guide

Refrigerate leftovers in airtight containers for up to 4 days. For best texture, store chicken separate from broccoli if you think you’ll reheat often. Freeze cooked chicken and potatoes in freezer-safe containers or bags for up to 3 months; thaw overnight in the fridge before reheating. Reheat in a 375°F (190°C) oven for 10–15 minutes to revive crisp edges, or microwave covered in short bursts if short on time, then finish in the oven or a hot skillet to re-crisp.

Recipe Variations

• Vegan: Replace chicken with 14 oz (400 g) extra-firm tofu, pressed and cubed, or large cauliflower florets; reduce roasting time for cauliflower.
• Gluten-free / dairy-free (already compliant): Use gluten-free condiments and check spice blends for hidden gluten.
• Mediterranean twist: Add olives, cherry tomatoes, and a splash of red wine vinegar before serving.
• Spicy-sweet: Toss potatoes with a teaspoon of maple syrup and cayenne; finish with chopped cilantro.

Nutritional Highlights

• Good balance of protein and complex carbohydrates with fiber from broccoli and potatoes.
• Naturally gluten-free and dairy-free — verify labels on any spice blends to avoid cross-contamination.
• Portion guidance: Aim for 4–6 oz of cooked chicken per person and 1–1.5 cups of vegetables per serving for a balanced plate.

Troubleshooting Common Issues

• Dry chicken: Check doneness with an instant-read thermometer and rest the meat; thicker pieces need more time at lower heat if browning too fast.
• Soggy vegetables: Avoid overcrowding the pan and make sure vegetables are dry before roasting so they crisp.
• Undercooked potatoes: Par-roast them first or cut into smaller pieces to match the chicken’s cook time.

Frequently Asked Questions

Q1: Can I use chicken breasts instead of thighs?
A1: Yes. Chicken breasts cook faster and dry out more easily, so reduce total oven time and watch temperature closely. Pull breasts at 160–162°F and let rest to reach 165°F to keep them juicy.

Q2: Can I make this on a grill?
A2: Absolutely. Use a two-zone medium-high grill; par-cook potatoes in a grill-safe pan until tender, then finish chicken and vegetables over direct heat for char and doneness. Use a thermometer as grills can vary.

Q3: How do I adjust the recipe for high-altitude cooking?
A3: Increase oven temperature by 15–25°F and extend roasting times slightly, checking doneness with a thermometer. You may need to tent chicken with foil if the exterior browns too fast.

Q4: Is this suitable for meal prep and freezing?
A4: Yes. Cool completely before freezing in airtight containers. For best texture, freeze components separately if possible, and reheat in the oven to restore crispness.

Conclusion

If you want more quick ideas like this one, check out these helpful collections: 20 Easy 30-Minute Gluten-Free Dairy-Free Dinners – Food By Mars, Gluten-free Dairy-free Dinners – WholeFoodFor7, Easy Gluten and Dairy Free Recipes For Busy Lives – A Saucy Kitchen, Gluten Free Dairy Free Dinner Recipes | Get Inspired Everyday!, and 50 Gluten Free Dairy Free Recipes – A Couple Cooks.

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