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:

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Enjoy!

Fx

Lemon & Oregano Chicken Bake (Gluten Free, Dairy Free)

Difficulty: Beginner Prep Time 10 min Cook Time 55 min Total Time 1 hr 5 mins Servings: 4 Best Season: Spring

Ingredients

Instructions

  1. Preheat the oven to 180 oC

  2. Season the chicken thighs with salt and pepper

  3. Heat the olive oil in a large shallow pan over a medium to high heat

  4. Place the chicken thighs skin down in the pan and cook until crisp, about 5 minutes

  5. Set the chicken thighs aside

  6. Remove some of the oil from the pan until you have about 1 tbsp left

  7. Add in the onion, garlic and chilli flakes

  8. Sauté for 5 minutes

  9. Stir in the lemon zest, lemon juice, rice, chicken stock and oregano

  10. Pour into a casserole dish and top with the chicken thighs

  11. Cover with tinfoil and bake in the oven for 35 minutes

  12. Remove the tinfoil and bake for another 10 minutes or until the rice has absorbed the stock

  13. Serve with slices of lemon and a green salad

Keywords: gluten free, dairy free, gluten free rice, lemon, oregano, chicken, bake, dinner, recipe
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