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Ingredient
Lemon & Oregano Chicken Bake
Introduce
Chef :
Fiona @ Free From FavouritesLemon & Oregano Chicken Bake
Gluten and Dairy Free Lemon & Oregano Chicken Bake
Ingredient
Food ration :
4 servings
1 tbsp
olive oil
pinch
chilli flakes
180 g
basmati rice
550 ml
chicken stock
Cooking instructions
* Step 1
Preheat the oven to 180 oC
* Step 2
Season the chicken thighs with salt and pepper
Heat the olive oil in a large shallow pan over a medium to high heat
* Step 3
Place the chicken thighs skin down in the pan and cook until crisp, about 5 minutes
Set the chicken thighs aside
* Step 4
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
* Step 5
Stir in the lemon zest, lemon juice, rice, chicken stock and oregano
Pour into a casserole dish and top with the chicken thighs
* Step 6
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
Note: if there is a photo you can click to enlarge it
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