Herb-Roasted Chicken Thigh & Millet Bowl with Citrus Vinaigrette

This hearty dinner bowl layers crispy-skinned, herb-roasted chicken thighs over a bed of fluffy, nutty millet and sweet caramelized root vegetables, all brightened up with a zesty lemon-herb vinaigrette. We swapped out traditional farro, which contains gluten, for millet — a naturally gluten-free ancient grain with a similarly hearty, nutty texture and bite, making this bowl completely safe for anyone following a gluten-free diet while still delivering that same wholesome, grain-bowl satisfaction. Roasting the chicken thighs and vegetables together on one sheet pan keeps cleanup simple and lets the chicken drippings mingle with the vegetables for extra flavor. The citrus vinaigrette, whisked together with fresh lemon juice, olive oil, Dijon mustard, and chopped herbs, ties the whole bowl together with a bright, acidic finish that balances the richness of the roasted chicken and grains. This recipe is naturally gluten-free, dairy-free, and packed with protein and fiber, making it an excellent choice for a nourishing weeknight dinner or meal-prep lunch. Feel free to swap in your favorite root vegetables or certified gluten-free grain alternatives like quinoa or buckwheat if you want to mix things up.</long_description> <parameter name="meta_description">A gluten-free dinner bowl: herb-roasted chicken thighs, nutty millet & roasted veggies, finished with a bright citrus vinaigrette.

Ingredients

• 8 piecebone-in, skin-on chicken thighs, about 3 lbs total
• 5 tbspolive oil
• 1 tspdried oregano
• 1 tspdried thyme
• 1 tspgarlic powder
• 1.5 tspsalt, divided
• 0.75 tspblack pepper, divided
• 3 mediumcarrots, peeled and chopped
• 1 largesweet potato, peeled and cubed
• 1 mediumred onion, cut into wedges
• 1 cupmillet, rinsed; certified gluten-free
• 2 cuplow-sodium chicken broth, certified gluten-free
• 3 tbsplemon juice, freshly squeezed
• 1 tsplemon zest
• 1 tspDijon mustard, certified gluten-free
• 1 tsphoney
• 3 tbspfresh parsley, chopped
• 1 tbspfresh dill, chopped, optional
• 2 cupBaby spinach or arugula, for serving

Method

No instructions listed.