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A white bowl filled with baked Cajun style rosemary lemon chicken and potatoes against a black background with hot pink flowers.

Gluten Free Cajun Style Rosemary Lemon Chicken and Potatoes

Slow-baked to perfection, this gluten free Cajun style rosemary lemon chicken and potatoes is a crowd-pleasing meal-in-one that's full of a few welcome flavor surprises.
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Course: Main Course
Cuisine: Cajun
Keyword: cajun baked chicken, gluten free chicken, lemon rosemary chicken, rosemary lemon chicken
Prep Time: 3 hours
Cook Time: 2 hours 30 minutes
Servings: 6
Author: Lyn Corinne Liner | A Sprinkling of Cayenne

Ingredients

  • 3 to 4 chicken leg quarters, separated

For the Chicken Marinade

For the Potatoes/Cajun Trinity Veggies Mixture

  • olive oil cooking spray
  • 2 to 3 pounds russet potatoes, sliced
  • salt, black pepper, and cayenne pepper to taste
  • 2 tablespoons oil or butter
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon onion powder

For the Rosemary Lemon Sauce

  • 1 stick butter
  • 1 ½ teaspoons dried rosemary
  • 2 teaspoons hot sauce
  • 1 tablespoon fresh lemon juice

Instructions

  • Stir all of the chicken marinade ingredients together into a large bowl with a fitted lid. Submerge the chicken thighs and legs into the marinade. Cover and refrigerate for at least 2 hours, but up to overnight.
  • Drain chicken pieces, and discard marinade.
  • Preheat oven to 300 degrees F.
  • Line the bottom of a roasting pan with aluminum foil, then grease the top of the pan.
  • Arrange the chicken pieces over the top, greased roasting pan top.
  • Bake for 30 minutes.
  • Remove from oven, and set aside.
  • While the chicken is baking, brown the Cajun trinity of onion, green bell pepper and celery in a cast iron skillet. (Use the butter or oil to grease the skillet.)
  • When the trinity is browned, add the garlic. Cook for 1 additional minute.
  • When the roasting pan cools down some, use pot holders to take off the top. Remove and discard the water/pan juices and aluminum foil.
  • Wash the bottom of the roasting pan. Use more butter or oil to grease the bottom.
  • Arrange the potatoes along the bottom of the washed roasting pan bottom.
  • Sprinkle the garlic powder, paprika, onion powder and parsley flakes over the potatoes. Then, season to taste with salt, black pepper, and cayenne pepper.
  • Toss to combine well. Use a large spoon or even your hands to make sure that all of the potato slices are coated with seasoning.
  • Place all of the rosemary lemon sauce ingredients together in a microwave safe bowl.
  • Cover the bowl. Microwave for 30 to 45 seconds at full power, or until the butter melts.
  • Remove bowl from microwave. Stir to combine.
  • Arrange the pre-baked chicken pieces over the seasoned potato slices.
  • Baste the chicken pieces liberally with the sauce. Then, pour the remaining sauce atop all of the chicken and potato slices.
  • Bake for an additional 1 to 1 ½ hours, or until the potatoes are very tender.
  • Use a digital meat thermometer to ensure that each chicken piece reads 165 degrees F before serving.

Notes

You can also use a whole, cut-up chicken to make this recipe. 
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