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Rosemary-Lemon Chicken with Roasted Carrots and Zucchini

Juicy rosemary chicken shares a tray with tender, caramel-edged carrots and zucchini, brightened with lemon just before serving.

40 mintotal
2servings
8ingredients
Rosemary-Lemon Chicken with Roasted Carrots and Zucchini

Ingredients

  • 400 g boneless skinless chicken thighs
  • 300 g carrots, cut into thin batons
  • 2 zucchini, cut into half-moons
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • 2 garlic, finely grated
  • 1 tsp lemon zest
  • 1 tbsp lemon juice

Method

  1. Heat the oven and spread carrots and zucchini on a tray.
  2. Season chicken with rosemary, garlic, lemon zest, and olive oil.
  3. Roast vegetables and chicken until golden and chicken reaches 165°F/74°C.25 min timer
  4. Rest briefly, then finish the vegetables with lemon juice.5 min timer

Why it works

  • Celiac disease: Chicken, fresh vegetables, herbs and lemon; no grain products or sauces.
  • Milk allergy: Olive oil and fresh herbs bring flavor without dairy.
  • Hashimoto's thyroiditis: No soy, seaweed or grain products; rosemary, garlic and lemon season the plate.
  • Fish allergy: Chicken and vegetables make up the whole dish, with no fish ingredients.
  • Soy allergy: Olive oil, garlic and rosemary season the chicken without soy.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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