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

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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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

Enjoy!

Fx

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 55 mins Total Time: 1 hr 5 mins
Servings 4
Best Season Spring
Ingredients
  • 4 chicken thighs
  • 1 tbsp olive oil
  • 1 onion (diced)
  • 1 lemon (zest and juice)
  • 2 garlic cloves (minced)
  • pinch of chilli flakes
  • 2 tsp oregano
  • 180 g gluten free basmati rice
  • 550 ml chicken stock
  • salt and pepper (for seasoning)
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
Read it online: https://freefromfavourites.com/recipe/gluten-free-dairy-free-lemon-oregano-chicken-bake-dinner-recipe/