Simple Roasted Lemon Chicken (Gluten-Free)

Simple Roasted Lemon Chicken (Gluten-Free)

This simple, easy, cheap and gluten-free meal is one we cook often. It also is a meal that keeps on giving. The left over chicken is even more amazing the next day. I make a gluten-free gravy from the drippings and also use all the bones and scraps to make a classic chicken broth. Don’t forget to save the wish bone to make a wish after dinner. Its a little family tradition that I did with my mom and now I do it with my kids. Options are limitless with this chicken. It’s so versatile. Add it to your weekly dinner schedule.

A YouTube video tutorial and FREE printable recipe card can be found towards the end of this post.

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Simple Roasted Lemon Chicken

Roasted lemon chicken is so simple! I make it almost every week. My usual go to sides for this dinner meal is mashed potatoes, steamed broccoli and gluten-free gravy.  Cooking gluten-free for my daughter has really got me back to basics in the kitchen. Simple, whole food that’s delicious and easy. NO added wheat fillers or extra salt to worry about. Just make sure you read the label on your chicken when you are buying it that it doesn’t have any of those things in it. At the grocery store I have become an avid label reader now. You’d be surprised where you will find gluten hiding. Trust me I’ve been surprised.

This is also a simple meal that keeps on giving after you have made it the first night. Reusing the leftover chicken for so many other dinners through out the rest of the week. If there is any left over! Get the gluten-free gravy that goes with this dinner.

 

Making the simple roasted lemon chicken

You only need 3 ingredients for this whole roasted chicken. Talk about easy. Using good extra virgin olive oil to coat this skin. Montreal chicken seasoning by McCormick to season it. Juice from one whole lemon. That’s it! Lots of flavor too!

As you can see I buy the Montreal seasoning in bulk from Costco.

Montreal Chicken Seasoning

 

My go to lemon juicer.

 

This olive oil dispenser is so pretty in the kitchen.

 

And, this is my FAVORITE glass baking dish!

 

Preparing the chicken

Pre-heating your oven to 350 degrees before you start preparing the chicken. Have a nice hot oven ready for it. I like to give my chicken a quick rinse and pat dry with a paper towel. (Sanitize the sink after) I’ve been finding that it helps make the skin a little more crispier in the glass baking dish.

After you pat dry, drizzle the extra virgin olive oil over the top, sprinkle on the Montreal seasoning and pour on the lemon juice. (You could leave the lemon slices in the glass baking dish while its in the oven if you like the concentrated lemon flavor that the lemon rind gives off)

The prep for this dish is so minimal, just grab the ingredients out of your pantry, pour and go!

Let’s talk about this glass baking dish. Once I tried it I have never used anything else to roast my chicken in. I was skeptical about a glass baking dish with a lid. Thinking that it would come out soggy, but I was wrong. It does come with a lid, the chicken becomes a super moist baked chicken. The skin even gets brown and crispy! (Thanks to patting with towel and that extra virgin olive oil) The glass baking dish holds all the juices in and marries them together with the extra virgin olive oil, seasoning and lemon juice. No juices get lost by dripping over the edge or being dried up or burnt to the baking pan. These drippings make an exceptionally great gluten-free gravy to smoother the chicken and mashed potatoes in.

 

Finished roasted lemon chicken

As you can see the results are amazing! All the juices and seasoning all perfectly in tact in the same dish. Whaaaaat!

My favorite baking dish, you have to try it!

Optional: If you would like the skin to get even a little more crispier, just stick it under the broiler till you reached your desired results.

Let it rest for a little while before slicing. So, to keep the juices in the meat.

 

Dinners served!

Typical dinner at my house with this simple roasted chicken. Made a gluten-free gravy out of all the drippings I collected from the glass baking dish. Mashed potatoes and steamed broccoli to complement the sides.

 

Other uses for left over roasted lemon chicken:

• soup
• salad
• potpie
• wraps
• sandwiches
• tacos
• broth from chicken bones

Side note: You could totally omit the lemon juice out if you and your family doesn’t like lemon. It will still turn out just as perfectly moist and seasoned!

 

Watch the video tutorial here:

 

 

FREE Printable Recipe Card

Some of my other gluten-free recipes

Gluten-Free Gravy

Gluten-Free Cheese Its

Ultimate Bone Broth

The Best Gluten-free Flourless Chocolate Quinoa Cake

Gluten-free Tabbouleh

Farm Fresh Blueberry Ice Pops

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Gluten-Free Disclosure
By reading this blog, you understand and acknowledge that implementation of any diet is at the sole discretion of the reader’s choice and initiative, and the reader assumes full responsibility for his or her understanding, interpretations and actions as a result. The owner of this blog assumes no responsibility for the actions of the reader. The owner of this blog highly recommends the health and nutrition information on this blog be discussed with health professionals. All information provided is based on the owner’s personal experiences and opinions. Please discuss any changes to your diet with your doctor before taking any action from the information on this blog. Always use your best judgment when following gluten-free recipes. Only you and your doctor know what is best for you.