Gluten-Free Baked Lemon Herb Chicken with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy baked chicken breasts marinated in lemon, garlic, and herbs, served alongside tender roasted seasonal vegetables. This mediterranean-inspired gluten free (low carb) ready in about 50 minutes pairs lemon juice, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Mediterranean cuisine 330 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 1/4 cup lemon juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Place 4 boneless skinless chicken breasts in a large bowl or zip-top bag. Pour marinade over chicken, toss to coat well, and let sit for 15 minutes at room temperature.
  3. Step 3: Arrange marinated chicken breasts on a large rimmed baking sheet. Spread 2 sliced zucchini, 1 large chopped red bell pepper, and 1 cup baby carrots around the chicken. Drizzle vegetables with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and lightly browned.
  5. Step 5: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over chicken and vegetables before serving.

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Frequently asked questions

How long does Gluten-Free Baked Lemon Herb Chicken with Roasted Vegetables take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Gluten-Free Baked Lemon Herb Chicken with Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lemon juice from drying out.

Can I substitute ingredients in Gluten-Free Baked Lemon Herb Chicken with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gluten-Free Baked Lemon Herb Chicken with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Gluten-Free Baked Lemon Herb Chicken with Roasted Vegetables low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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