Smoky Chicken & Buckwheat Harvest Bowl

This Smoky Chicken & Buckwheat Harvest Bowl takes the cozy, satisfying spirit of a classic farro harvest bowl and makes it completely gluten-free by swapping in hearty buckwheat groats, which cook up tender and nutty while soaking up all the savory pan juices. Bone-in chicken thighs are rubbed with smoked paprika, garlic, and cumin, then roasted alongside caramelized carrots, parsnips, and red onion until everything is deeply golden and fragrant. A quick pan sauce made from the roasting drippings, a splash of gluten-free chicken broth, and a touch of apple cider vinegar ties the whole bowl together with a smoky, savory finish. This recipe is naturally built around whole, gluten-free ingredients — buckwheat (despite its name, naturally gluten-free), fresh vegetables, and simple pantry spices — so there's no need for special substitutions or certified gluten-free sauces beyond double-checking your broth label. It's an ideal make-ahead dinner for meal prep, since the components store and reheat beautifully, and it delivers a balanced mix of protein, fiber, and complex carbohydrates in every bowl. Finish with fresh herbs and a squeeze of lemon for brightness, and you have a nourishing, celiac-safe dinner the whole family will enjoy.

Ingredients

• 4 piecesbone-in, skin-on chicken thighs
• 2 tspsmoked paprika
• 1 tspground cumin
• 1 tspgarlic powder
• 1.5 tspkosher salt, divided
• 0.5 tspblack pepper
• 3 tbspolive oil, divided
• 3 mediumcarrots, peeled and cut into chunks
• 2 mediumparsnips, peeled and cut into chunks
• 1 largered onion, cut into wedges
• 1.5 cupsraw buckwheat groats, rinsed
• 3 cupsgluten-free chicken broth, divided, check label for gluten-free certification
• 1 tbspapple cider vinegar
• 2 tbspfresh parsley, chopped, for garnish
• 1 wholelemon, cut into wedges

Method

No instructions listed.