Easy Roasted Chicken & Veggies

Easy Gluten-Free Chicken & Veggies

Put this yummy, low carb, gluten-free chicken & veggies meal together in just a few minutes. Your kitchen will be flooded with the beautiful smells of fresh herbs and it tastes even better. This meal uses good fats, so it's also keto.
Prep Time 10 minutes
Cook Time 45 minutes
Course dinner
Servings 4


  • 1 Whole Chicken Cut Up or 4 Chicken Breast Pieces with the skin on
  • 4 tbsp Unsalted Butter or Coconut Oil
  • 4 Spriggs of Fresh Rosemary
  • 2 tsp Poultry Seasoning
  • 2 tsp Fresh Ground Pepper
  • 2 Garlic Cloves: minced
  • 1 Medium Onion
  • 2 cups Fresh Broccoli
  • 2 cups Fresh Cauliflower
  • 3 Baby Bok Choy
  • 2 Zucchini: cut into 1 inch cubes
  • 6 Carrots: optional


  • Turn the oven on to 350 ° on convection or roast. Place a sheet of parchment paper or tin foil over a large cookie sheet or baking pan.
  • Cut your onion and vegetables up and spread them out onto the pan.
  • Sprinkle half of the seasonings and minced garlic over the veggies, reserving the rosemary sprigs.
  • Lay your chicken on top of the veggies and sprinkle the remaining seasonings over the chicken. Add 1 rosemary sprig to each piece of chicken and then top with your butter or coconut oil.
  • Convect or roast for 35-45 minutes, until no longer pink inside and juices are running clear and a crispy skin has formed on the chicken. The veggies will also be nicely roasted and tender.


Note: This recipe is versatile. Use your favorite vegetables and seasonings to for flavor, but don’t leave out the rosemary.
Keyword gluten-free, keto recipes, low carb recipes