Gluten and Dairy Free Lemon & Oregano Chicken Bake

Gluten and Dairy Free Lemon & Oregano Chicken Bake

0 from 0 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: chicken, lemon, oregano
Servings: 4 People


  • 4 chicken thighs
  • 1 tbsp olive oil
  • 1 onion diced
  • 1 lemon zest and juice
  • 2 garlic cloves minced
  • pinch of chilli flakes
  • 2 tsps oregano
  • 180 g basmati rice
  • 550 ml chicken stock
  • salt and pepper for seasoning


  • 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
  • Saut√© 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

Leave A Comment

Your email address will not be published.

Recipe Rating