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Roasted Chicken Breasts – Gluten-Free & Paleo, Too!

Roasted Chicken Breasts - Gluten-Free & Paleo, Too!

Roasted Chicken Breasts – Gluten-Free & Paleo, Too!

I just love to find an easy chicken recipe that turns out so well that I can serve it to guests.

Cooking gluten-free for myself so that the rest of the family will enjoy the meal too is sometimes challenging…  Preparing a gluten-free meal for guests can be downright intimidating!

These gluten-free roasted chicken breasts are flavorful and simple, yet are easy to serve and they look great on the plate, too.  And there isn’t a lot of clean-up afterwards, either.  In fact, when I served this delicious meal to our dinner guests yesterday evening, it was so well received that there weren’t even any leftover veggies to put away!

I served it with broccoli smothered in a light cheese sauce and potatoes along side. It was a magnificent combination of steaming hot flavors, textures and aromas. And we finished off this great meal with fruit or sherbert for dessert.

I’m still working on cooking a paleo diet more often. This meal is proof for me that gluten-free and paleo can work together hand-in-glove.

Try these easy Roasted Chicken Breasts and let me know what you think about them.


Roasted Chicken Breasts – Gluten-Free & Paleo, Too!

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 1 chicken breast with vegetables


  • 6 Pieces Chicken Breasts, No Skin, No Bone, Rinsed and Trimmed
  • 1 Tablespoon Oil
  • 1 Stalk Celery, cut in 1/8-inch pieces
  • 1 Large Carrot, cut in 1/8-inch pieces
  • 1 Small Onion, cut in 1/8-inch crescents
  • 1 Cup Grape Tomatoes, or Diced Tomatoes
  • 3 Cloves Garlic, minced
  • 1 Sprig Fresh Parsley, or Basil
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Ground Black Pepper


Preheat the oven to 375 degrees F.

Prepare a casserole dish or baking dish by spreading the oil across the bottom. The pan should be large enough to hold all the pieces so they can touch but not be too tightly crowded.

Sprinkle the cut vegetables and herbs across the oil in the casserole dish.

Rinse and trim the chicken, removing any fat, cartilage or connective tissue that may be present. (You can use bone-in chicken pieces with skin if you like, but they may take longer to cook.)

Place the chicken in the pan, skin-side down.

Note – Be careful not to cross-contaminate from the chicken to your kitchen. Anything that touched the raw chicken or that it splashed on should be cleaned in the dishwasher or in a sinkful of hot, soapy water, preferably with 1/8 cup of bleach added to it. Disinfect the sink, too.

Sprinkle the salt and pepper over the chicken pieces.

Bake for 20 minutes. Turn each chicken piece over.

Bake for another 20 – 25 minutes, until the chicken is done. Test the thickest piece to see that, when cut, the juices should run clear — not pink.

Spoon vegetables over each piece and serve.



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