A Simple Dinner At Home

Some people love a simple dinner, a clean meal, while some need sauces, and others just want roasted. The following recipes aim to please everyone and makes a great dinner with lots of leftovers for a cold rainy weekend at home.

All gluten-free and all vegetarian except for the chicken.

Chicken Roasted on a bed of Onions, Garlic and Thyme


6 serving sized boneless/skinless chicken thighs

1 tablespoon ketchup

1 teaspoon dijon mustard

salt and pepper to taste

1 teaspoon butter

1 tablespoon Greek olive oil

1 large onion, roughly chopped

8 cloves garlic, peeled

3 sprigs thyme



Rub the ketchup, mustard, salt and pepper into the chicken and set aside. Place the fats in the bottom of a heavy oven proof dish, scatter the onions, garlic and thyme in an even layer and place the chicken on top. Roast in a 400 degrees oven for 15 minutes, place the lid on and roast for another 20 minutes until done. Remove the chicken pieces and strain the drippings (smash the solids too to get every last drop of goodness out) through a sieve into a bowl for the sauce.

To make the gravy,

heat a dab of butter and olive oil, sprinkle 1 tablespoon gluten-free flour in the pan and stir until caramel-coloured. pour the drippings and stir well, add another 2 cups of chicken broth and bring to a gentle simmer. set aside.

To make the smashed potatoes, 5 large potatoes, boiled and drained, roughly smashed with 1 heaping tablespoon butter and 1 tablespoon milk, salt and pepper if you like.

Roasted Yams with Maple Drizzle


2 large sweet potatoes or yams (or one of each)

1 tablespoon olive oil and 1 teaspoon butter (to slow down the smoke point)

Maple syrup to drizzle, and thyme leaves to sprinkle at the finish


Wash and slice the root vegetables into 2 inch discs (with skin on), dot a flat baking pan with the butter and drizzle the olive oil over, place the the discs in an even layer and roast for 30 minutes in the oven at 400 degrees (flip halfway to brown both sides). remove from the pan, drizzle with maple syrup and sprinkle the thyme leaves on, set aside.

Fennel, Carrots and Green Beans



1 teaspoon butter

1 tablespoon Greek olive oil

1 head fennel, thin sliced (reserve the leafy parts garnish)

1 bundle carrots, sliced into 1/2 inch ovals

2 handfuls green beans, trimmed and left whole

salt and pepper to taste


Heat the fats in a large pan over medium heat, add the fennel slices and braise quickly, add the carrots and stir well, lower the heat and cover the pan for 3 minutes. Now add the green beans, stir well and cover the pan again. Let it steam in its own juices for 3-4 minutes. Remove and place separately onto a serving dish, sprinkle with salt and pepper.

fennel, carrots, beans



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Samantha McLeod

Vancouver based food and travel writer.