An adapted version of the traditional Italian pasta dish, this gluten-free carbonara makes a quick and delectable meal. Use gluten-free spaghetti to make this delectable carbonara recipe, and flavor it with Parmesan cheese, asparagus, and crispy bacon.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon ground white pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons salted butter
- 2 whole bone-in chicken breasts with skin
- 4 medium red potatoes, cut into 1-inch wedges
- 3 bunches broccoli, cut into florets
- 1 pinch salt to taste
- 1 clove garlic, chopped
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Mix salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder together in a bowl. Rub 1/2 of the spice mix liberally all over the chicken breasts, including under the skin. Reserve the remaining mix.
- Melt butter in a large cast iron skillet over medium-high heat. Place the chicken breasts, skin-side down, into the melted butter and and brown, without moving, for 5 minutes.
- In the meantime, toss potatoes with the rest of the spice mix.
- Remove chicken from the pan and add potatoes to the bottom of the skillet in a single layer. Place chicken breasts, skin-side up back on top of the potato wedges and place in the preheated oven.
- Roast in the preheated oven until chicken is no longer pink in the center and juices run clear, 18 to 20 minutes.
- While the chicken and potatoes are roasting, salt the broccoli florets lightly.
- Remove the chicken, add the broccoli to the skillet, and toss with the chicken drippings and potatoes. Add chopped garlic. Return the skillet to the oven and roast until broccoli is tender, 8 to 10 minutes.
- If the potatoes are still undercooked at the end, remove broccoli and return potatoes to the oven until done.
- After everything has been removed from the skillet, you can deglaze with white wine to make a sauce.
Nutrition Facts
| Calories | 474 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 10 g |
| Protein | 40 g |
| Saturated Fat | 6 g |
| Sodium | 1196 mg |
| Sugars | 6 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious. The seasoning was outstanding and my family loved it.
The recipe was a great way to roast chicken. I will certainly make this recipe again. The star of the recipe is the seasoning which really made for tasty potatoes and broccoli. The potatoes do take longer to bake, so be prepared to remove chicken and bake the potatoes until done.
This was good, but way too much salt for my taste. I will add I used boneless skinless chicken breast because that’s what I had and that may have contributed to the over top saltiness. I also used cauliflower and green beans for my veg and again too salty. I did change it up so maybe three stars isn’t fair, but the salt was even too much for the potatoes. I will say this, it was great using my cast iron skillet and only having one pan to deal with! I’ll make it again with less salt and edit my review if it makes difference. Definitely one that I think has potential!
My family lived this! I did change it up a little. I deglazed the pan with whit wine after the chicken was browned, added a little oil, and browned sliced potatoes just a bit. When it was all done, I did deglaze again, but then added a little butter, for a white wine butter sauce. Delicious! Best new chicken recipe in a long time.