Give everything space
Use a large pan so the vegetables roast instead of steaming.
Kitchen tested. Prepared and evaluated on Oct. 16, 2026.
The method
4 clear steps.
1
Start the potatoes.
Heat the oven to 425°F. Toss the potatoes with 1 tablespoon olive oil and half the salt. Roast cut-side down for 15 minutes.
2
Season the chicken.
Pat the chicken dry. Rub with 1 tablespoon oil, lemon zest, garlic powder, oregano, the remaining salt, and pepper.
3
Fill the pan.
Turn the potatoes. Add the chicken skin-side up, zucchini, and bell pepper; drizzle the vegetables with the remaining oil.
4
Roast and rest.
Roast 20–25 minutes more, until the chicken reaches 165°F and the vegetables are tender. Rest 5 minutes and serve with lemon wedges.
Make it work.
Small details that matter most with gluten-free cooking.
Start the potatoes first
Their head start lets the chicken and vegetables finish at the same time.
Use a thermometer
Thickness varies; temperature is a clearer doneness cue than color alone.