The potatoes get a head start in the oven, then the chicken and broccoli join them for the last 20 minutes, so everything finishes at the same time. Frozen broccoli goes straight onto the pan without thawing.

Crowding makes food steam instead of roast. If everything will not fit in one layer, split it across two pans and swap their oven positions halfway through.

The seasoning here is built from single-ingredient spices, which are naturally gluten-free. If you use a ready-made seasoning blend instead, choose one labeled gluten-free, because some blends add wheat-based fillers. Line the pan with fresh foil or parchment, especially if it has baked-on crumbs from breaded foods. See the FDA guide to gluten-free labels.

You might also like our gluten-free chicken stir-fry, lemon-herb baked salmon and teriyaki chicken.

Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.

Browse the gluten-free recipe collection.

Refrigerate leftovers in a covered container within 2 hours and use within 3 to 4 days. Reheat on a baking sheet at 400°F for about 10 minutes, or in the microwave, until steaming hot (165°F).