Hello everyone, welcome to my latest recipe for Gluten Free and Dairy Free Lemon & Oregano Chicken Bake.
This recipe is actually a reminder of Christmas holidays which seem ages away now. I made this in between Christmas and New Year and it disappeared into that place in my computer with all the other recipes waiting to be typed up.
Since then I’ve actually made a variation of it which I’ll share in the coming weeks. My sister liked the sound of the recipe but isn’t a fan of lemony things. I’ve adapted a version of this to be tomato based with lots of nice Spanish flavours. Hope you all have a good evening.
Other Dinner Ideas
If you like this recipe for Gluten Free and Dairy Free Lemon & Oregano Chicken Bake then you might like to try one of my other dinner recipes:
- Make a pasta bake with my Gluten Free and Dairy Free Chilli Beef Pasta
- Try out a risotto with Gluten Free and Dairy Free Roasted Tomato and Smoked Bacon Risotto
- Have some fish with my Gluten Free and Dairy Free Homemade Fish Finger Buns
- Have a vegetarian option with my Gluten Free and Dairy Free Cheese & Tomato Potato Bake
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Lemon & Oregano Chicken Bake (Gluten Free, Dairy Free)
Preheat the oven to 180 oC
Season the chicken thighs with salt and pepper
Heat the olive oil in a large shallow pan over a medium to high heat
Place the chicken thighs skin down in the pan and cook until crisp, about 5 minutes
Set the chicken thighs aside
Remove some of the oil from the pan until you have about 1 tbsp left
Add in the onion, garlic and chilli flakes
Sauté for 5 minutes
Stir in the lemon zest, lemon juice, rice, chicken stock and oregano
Pour into a casserole dish and top with the chicken thighs
Cover with tinfoil and bake in the oven for 35 minutes
Remove the tinfoil and bake for another 10 minutes or until the rice has absorbed the stock
Serve with slices of lemon and a green salad