Easy one pan lemon chicken with potatoes – allergy-friendly

This easy allergy-friendly one pan lemon chicken with potatoes is simple to make and delicious. Tender chicken breast and potato wedges flavoured with lemon juice and herbs, and topped with roasted cherry tomatoes. Not only is this easy recipe free from the top 10 allergens, it is baked together in one pan to save on dishes. A perfect healthy weeknight dinner.

Grey baking dish with chicken, potato and lemon wedges and truss cherry tomatoes on grey tile background with white tea towel with text "Easy one pan lemon chicken, allergy friendly gluten free"

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Lemon chicken ingredients

To make this recipe for 4 people you’ll need the following ingredients, all of which are gluten free and free from the top 10 allergens:

  • 500G (2 large) skinless chicken breast fillets
  • 3 teaspoons of olive oil
  • 1 clove of garlic (finely chopped)
  • 2 teaspoons of honey
  • 1 Tablespoon of fresh rosemary
  • 500g of potatoes, cut into wedges
  • 2 lemons (1 for zest and juice, one to cut into wedges)
  • salt and freshly ground black pepper to season
  • 250g cherry tomatoes (preferably on the truss)
  • 2 Tablespoons roughly chopped fresh parsley to garnish

We often leave out the garlic when cooking for people with food intolerances, and the recipe is just as delicious without it. You can always add extra herbs for more flavour.

Method

Preheat your oven to hot – 220C / 425F.

Slice chicken breasts in half horizontally with a sharp knife to make 2 fillets from each breast.

Place the chicken and potato wedges in a medium baking dish. I prefer to use ceramic baking dishes (or lasagne or roasting pans) as they are really easy to clean and also look appealing when serving straight from the pan.

Coat the chicken and potatoes with the olive oil, honey, zest of one lemon and rosemary.

I like to use a zester to add the lemon zest straight to the dish. Then halve the zested lemon to use for juice using a citrus press and set aside.

Cut the second lemon into wedges and add wedges to the dish amongst the chicken and potatoes. Season with a little salt and freshly ground pepper.

Place the dish in the oven and bake for 15 minutes. After 15 minutes, add 1/2 cup of lemon juice to the dish and add the cherry tomatoes on top. You can either add the tomatoes individually, or I like to place a whole truss on the top of the chicken. Bake for a further 10 to 12 minutes.

Remove from the oven, scatter the chopped parsley over the dish and serve.

For extra vegetables, serve with some steamed asparagus, beans or a simple salad.

Grey baking dish with chicken, potato and lemon wedges and truss cherry tomatoes on grey tile background with white tea towel with text "Easy one pan recipe, lemon chicken, allergy friendly and gluten free"

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Grey baking dish with chicken, potato and lemon wedges and truss cherry tomatoes on grey tile background with white tea towel

Easy one pan lemon chicken with potatoes – allergy friendly

A quick and easy one pan dish with tender chicken breast and wedges of potato flavoured with garlic and herbs, topped with roasted cherry tomatoes. Top 10 allergen free.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Australian
Servings 4 people
Calories 285 kcal

Equipment

  • 1 large rectangular baking dish
  • Sharp knife
  • Citrus juicer
  • zester

Ingredients
  

  • 500 g (2 large) skinless chicken breasts
  • 3 teaspoons olive oil
  • 1 clove garlic (finely chopped)
  • 2 teaspoons honey
  • 1 Tablespoon fresh rosemary (chopped)
  • 500 g (1.1lb) potatoes (cut into wedges)
  • 2 lemons (one for zest and juice, one cut into wedges)
  • salt and freshly ground pepper to season
  • 250 g (1/2 lb) cherry tomatoes (individual or on truss)
  • 2 Tablespoons roughly chopped fresh parsley to garnish

Instructions
 

  • Preheat your oven to hot – 220C / 425F.
  • Slice chicken breasts in half horizontally with a sharp knife to make 2 fillets from each breast.
  • Place the chicken and potato wedges in a non-stick ceramic medium baking dish.
  • Coat the chicken and potatoes with the olive oil, honey, zest of one lemon and rosemary. Use a zester to add the lemon zest straight to the dish. Then halve the zested lemon to use for juice using a citrus press and set aside.
  • Cut the second lemon into wedges and add wedges to the dish amongst the chicken and potatoes. Season with a little salt and freshly ground pepper.
  • Place the dish in the oven and bake for 15 minutes. After 15 minutes, add 1/2 cup of lemon juice to the dish and add the cherry tomatoes on top. Either add the tomatoes individually, or place a whole truss on the top of the chicken. Bake for a further 10 to 12 minutes.
  • Remove from the oven, scatter the chopped parsley over the dish and serve.

Notes

This dish goes well with simple steamed asparagus or green beans as a side dish.
 
 
Keyword allergy-friendly, dairy free, easy, egg free, gluten free, nut free, peanut free, soy free

This Post Has 2 Comments

  1. Leena

    5 stars
    This recipe looks so GOOD, I’ve been looking for the perfect recipe to make for my guests and this is just perfect! Thank you so much for this x

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