Q1: Can I use boneless, skinless chicken thighs instead of bone-in, skin-on thighs?

Yes, you can substitute boneless, skinless chicken thighs, but you'll need to adjust the cooking time and expectations. Since boneless thighs cook faster, reduce the oven time in Step 9 to about 25-30 minutes and check that the internal temperature reaches 165°F (rather than 175°F). Without the skin, you won't achieve the crispy texture mentioned in Step 2, but the chicken will still be flavorful from the spice blend applied in Step 4. Consider brushing the skinless thighs with a bit more olive oil to prevent them from drying out during roasting.

Q2: How do I know when the vegetables are properly done, and what if they're cooking faster or slower than the chicken?

According to Step 9, the vegetables should be tender and caramelized after 40-45 minutes of roasting. You can test them by piercing with a fork - they should be easily penetrated but not mushy. If your vegetables are browning too quickly while the chicken is still cooking, you can cover them loosely with aluminum foil to prevent burning. Conversely, if the chicken reaches 175°F but the vegetables need more time, remove the chicken to rest (as mentioned in Step 10) and return the vegetables to the oven for an additional 5-10 minutes until they're properly caramelized.

Q3: What vegetables can I substitute if I don't have carrots or red onion?

You can easily substitute the 4 medium carrots and 1 large red onion with other hearty vegetables that roast well at 425°F. Good alternatives include parsnips, turnips, sweet potatoes, Brussels sprouts (halved), or bell peppers cut into chunks. Yellow or white onions work just as well as red onion. Whatever vegetables you choose, cut them into similar-sized pieces as described in Step 5 to ensure even cooking alongside the 1.5 lbs of baby potatoes. Make sure to toss them with the olive oil, garlic, salt, and pepper as instructed in Step 6 for proper seasoning and caramelization.

Q4: I don't have a meat thermometer - how else can I tell if the chicken thighs are fully cooked?

While a meat thermometer (listed in the Equipment) is the most reliable way to ensure the chicken reaches 175°F as specified in Step 9, you can use visual and tactile cues. Pierce the thickest part of a chicken thigh with a knife - the juices should run completely clear with no pink color, and the meat should no longer look raw or translucent near the bone. The chicken should feel firm to the touch rather than jiggly, and as mentioned in Step 9, the skin should be golden and crispy. However, for food safety and optimal texture, investing in an inexpensive instant-read thermometer is highly recommended for future cooking.

Gluten-Free Baked Chicken Thighs with Vegetables

This gluten-free baked chicken thighs with vegetables is the epitome of a wholesome, no-fuss dinner that delivers maximum flavor with minimal effort. Bone-in, skin-on chicken thighs are seasoned to perfection and roasted alongside colorful seasonal vegetables, creating a complete one-pan meal that's both satisfying and nutritious. The chicken skin crisps beautifully in the oven while the meat stays incredibly juicy and tender, thanks to the higher fat content of dark meat.

The beauty of this dish lies in its simplicity and versatility. Root vegetables like carrots, potatoes, and red onions caramelize in the chicken drippings, absorbing all those savory flavors while developing their own sweet, roasted character. Fresh herbs like rosemary and thyme infuse the entire dish with aromatic notes that make your kitchen smell absolutely divine. This recipe is naturally gluten-free, requiring no special substitutions or hard-to-find ingredients.

Perfect for busy weeknights or casual weekend dinners, this recipe requires just 15 minutes of hands-on prep time before the oven does all the work. The result is a restaurant-quality meal that looks impressive enough for guests but is easy enough to make any day of the week. Plus, cleanup is a breeze with everything cooked on a single sheet pan.

Whether you're following a gluten-free diet by necessity or choice, this dish proves that eating well doesn't have to be complicated. It's packed with protein, fiber, and essential nutrients, making it a balanced meal that will keep you satisfied for hours. Leftovers reheat beautifully, making this an excellent option for meal prep as well.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

1 hour

None servings

485 calories

Fat 24.00g

Carbs 32.00g

Protein 35.00g

Ingredients

8 pieces	bone-in, skin-on chicken thighs, patted dry
1.5 lbs	baby potatoes, halved
4 medium	carrots, peeled and cut into 2-inch pieces
1 large	red onion, cut into wedges
3 tbsp	olive oil
1 tsp	garlic powder
1 tsp	paprika
1 tsp	dried thyme
1 tsp	dried rosemary, crushed
1.5 tsp	salt
3/4 tsp	black pepper, freshly ground
2 tbsp	fresh parsley, chopped (optional)
1 medium	lemon, cut into wedges (optional)

Equipment

Cutting board

measuring spoons

paper towels

tongs

small mixing bowl

chef's knife

meat thermometer

large rimmed baking sheet

vegetable peeler

Anti-Inflammatory Diet

The recipe supports an anti-inflammatory diet with its use of herbs like rosemary and thyme, olive oil, and nutrient-rich vegetables that help reduce inflammation.

Clean Eating

This recipe embodies clean eating by using whole, minimally processed ingredients like fresh chicken, seasonal vegetables, and herbs, with no refined sugars or artificial additives.

Gluten-Free Diet

This recipe is naturally gluten-free, using whole ingredients like chicken, vegetables, and herbs without any gluten-containing grains. The recipe explicitly mentions being gluten-free and requires no special substitutions.

Paleo Diet

Perfectly aligned with Paleo principles, this recipe features whole, unprocessed ingredients like grass-fed chicken, root vegetables, and herbs, avoiding all grains, legumes, and processed foods.

Primal Diet

Compliant with Primal Diet guidelines, the recipe includes grass-fed chicken, non-starchy vegetables, and healthy fats from olive oil, while avoiding grains and processed ingredients.

Instructions

Preheat your oven to 425°F (220°C) and position the rack in the middle of the oven.

1 min

Pat the chicken thighs completely dry with paper towels. This helps achieve crispy skin during roasting.

2 min

In a small bowl, combine the garlic powder, paprika, dried thyme, dried rosemary, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create your spice blend.

1 min

Season both sides of the chicken thighs generously with the spice blend, making sure to get some under the skin as well for maximum flavor.

2 min

On a large rimmed baking sheet, combine the halved potatoes, carrot pieces, and red onion wedges.

1 min

Drizzle the vegetables with 2 tablespoons of olive oil, then add the minced garlic, salt, and black pepper. Toss everything together until the vegetables are evenly coated.

1 min

Spread the vegetables out in a single layer on the baking sheet, leaving space for the chicken thighs.

1 min

Place the seasoned chicken thighs on top of and around the vegetables, skin side up. Drizzle the remaining 1 tablespoon of olive oil over the chicken skin.

1 min

Transfer the baking sheet to the preheated oven and roast for 40-45 minutes, until the chicken skin is golden and crispy, the internal temperature reaches 175°F, and the vegetables are tender and caramelized.

45 min

Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.

5 min

Transfer the chicken and vegetables to a serving platter. Garnish with fresh chopped parsley and serve with lemon wedges on the side, if desired.

2 min

Gluten-Free Baked Chicken Thighs with Vegetables

Nutrition

Ingredients

Equipment

On Diet

Anti-Inflammatory Diet

Clean Eating

Gluten-Free Diet

Paleo Diet

Primal Diet

Instructions

Frequently Asked Questions

Q1: Can I use boneless, skinless chicken thighs instead of bone-in, skin-on thighs?

Q2: How do I know when the vegetables are properly done, and what if they're cooking faster or slower than the chicken?

Q3: What vegetables can I substitute if I don't have carrots or red onion?

Q4: I don't have a meat thermometer - how else can I tell if the chicken thighs are fully cooked?