The GFCF Recipe Experience: Lemon-Rosemary Roast Chicken
Posted Feb 10 2009 12:09pm
I was talking to someone last week about the GFCF diet, someone who thought about doing it but wasn't sure where to begin, or how limited their choices might be. One of the first things I told him was that pretty much all meats and produce are GFCF, so that opens up a lot of choices right there without even worrying about bread or milk. This recipe is a great example of that.
It all started while I was grocery shopping yesterday and came upon a package of chicken thigh and leg pieces that were "reduced for quick sale." Not wanting to pass up a deal, and needing something to cook for dinner last night, I grabbed a package and headed home to figure out how to prepare it.
This recipe is (very) loosely based on a recipe from Carol Fenster's1000 Gluten Free Recipes. As you can see, I served it with mashed potatoes and broccoli.
Ahh, you ask, but don't you use milk in mashed potatoes?
Actually no, I don't. You can use your favorite CF milk to whip up mashed potatoes, but I prefer to use GFCF chicken broth and some Earth Balance butter, which goes especially well with a chicken dish!
One thing I would suggest is that you use chicken pieces with the skin on for this recipe, to ensure that the chicken does not dry out while roasting. You can always remove the skin later if you wish to cut down on the fat.
4 chicken thigh-leg combo pieces, or about 2 - 3 lbs of your favorite chicken pieces, with skin 2 Tbsp lemon-pepper seasoning, or to taste dash of salt for each chicken piece 2 tsp garlic powder, or to taste 2 tsp onion powder, or to taste Dried or fresh rosemary, or to taste
Preheat oven to 400 degrees. Spray a baking dish large enough to hold all the chicken with cooking spray, and place the chicken in the dish skin side up
Distribute all spices and seasonings evenly over all the chicken pieces. Spray the tops of the chicken pieces with cooking spray.
Bake at 400 degrees for 25 - 30 minutes, or until the chicken is thoroughly cooked.
It's that easy!
You can, of course use fresh ingredients in place of the onion powder, garlic powder, etc. For onion, I would use a medium onion, diced, and for garlic, a good 2 - 3 cloves, again depending on your tastes. No doubt fresh rosemary would be preferred as well - I just used what I had on hand!
Regardless of what you use, this is a simple and delicious dish that is ready literally in no time. I hope you give it a try and enjoy.