Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Grandma Jess’ Chicken

Gluten Free, Poultry1 Response »

Sometimes I forget how easy things are.

Or should be.

It’s easy to make things more complicated than necessary.

We just spent 8 days on the beach.

79 degrees and sunny every day.


However I packed for a whole other trip.

Never could put together the right outfit from my suitcase.

Although I  had spent tons of time predicting where I would wear this and that.

Carefully selecting items that matched, shoes too.

Just didn’t work.

My daughter who threw a few things in her teeny tiny suitcase a few hours before
departure had everything she needed.

She looked effortlessly chic the whole vacation.

Me?  Not so much

So next trip I will try to keep it simple, just throw a few things in a bag,  all carefree.

Wish me luck!

Here is a super easy, simple, any day of the week chicken dish that was handed down to me
by my hubs mother.

It is not complicated, or time consuming at all.

Not many ingredients either.

I know, I know, it sounds too simple to be that good?

Not so, trust me.

It is delicious, each and every time I make it.

It was the perfect dinner when we returned from our trip.

Not hard to make, no ingredients that weren’t already in the pantry (other than the chicken).

Not a heavy winter dish, just what you want between seasons.

Let me know what you think………….

Grandma Jess’ Chicken

Category: Gluten Free, Poultry


  • 1/2 to 1 large chicken breast per person
  • Lemon for drizzling
  • 1 Tbs rosemary
  • 1Tbs thyme
  • 1 Tbs paprika
  • salt and pepper
  • olive oil


Turn your oven to broil

Line large baking sheet with foil

Place chicken pieces breast side up on sheet

Drizzle with lemon juice (can use any citrus you have handy, even orange juice)

Sprinkle with rosemary, thyme and paprika

Add salt and pepper to your liking

Spray or drizzle olive oil over all

Broil until chicken skin is nice and brown and crispy

about 5 minutes.

Turn down oven to 350 degrees and continue to bake for 30 for regular sized breasts

or 35 minutes for really large.

Let sit for about 5 minutes, then slice horizontally off bone then into medallions.

Today’s tip:

Cook a few extra chicken breasts.
Reserve for a few days from now.
Make a nice chicken salad with whatever veggies you have on hand.
We used black beans, celery, scallions, avocado, toasted pine nuts,
dried cherries,grape tomatoes topped with a hunk of goat cheese.
Perhaps some garlic bread too.

One Response

April 19th, 2012 at 2:35 pm

Hey Aunt Pamela,

My mom makes this all the time and it’s delicious! One of my all time favorite dishes in the world. I’ll have to try that salad!

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