Saucy Baked Oregano Chicken
I love an oven bake. I mean… You put everything on a tray, stick it in the oven, go away and do everything you need to do and you come back to a delicious dinner – no standing over the stove necessary.
This dish is one of my favourites when I’m wanting to make something delicious but with little involvement from me.
I also love it because it uses only the natural flavours of veggies and herbs and olive oil. No crazy sauces or ingredients needed. This is why I love the Italian way of cooking (not that I’m Italian), but it’s all based around simplicity and letting the ingredients speak for themselves.
This recipe is saucy! I recommend pairing it with some rice, cous cous or cauliflower rice, or even some delicious bread (gluten-free if you are me), to soak up the juices.
Saucy Baked Oregano Chicken
This recipe is saucy! I recommend pairing it with some rice, cous cous or cauliflower rice, or even some delicious bread (gluten-free if you are me), to soak up the juices.
Serves:
4
Prep time:
15 minutes
Cook time:
35 minutes
INGREDIENTS
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 3 garlic cloves, crushed
- 6 chicken thighs
- 2 capsicums, sliced
- 1 red onion, quartered
- 2 cups cherry tomatoes
- 10 sprigs oregano, fresh
- 10 sprigs thyme, fresh
- ⅓ cup kalamata olives
- 100g Greek feta
- Salt and pepper to taste
METHOD
- Preheat the oven to 180°C.
- In a small bowl combine the olive oil, garlic, and balsamic vinegar. Season generously with salt and pepper. Set aside.
- Place the capsicum, onion and chicken in a large roasting dish. Pour over the olive oil mixture and coat the vegetables and chicken. Place the tomatoes in the dish.
- Sprinkle over oregano and thyme and press into the chicken.
- Place in the oven to bake for 25 minutes, then remove the tray and sprinkle over olives and feta. Season with salt and pepper and place back in the oven for 10 minutes. If you have a grill setting on your oven use it for this last ten minutes to allow the chicken and vegetables to brown.
- I like to tear apart the chicken with two forks after it’s come out of the oven (and rested for 15 minutes), to let the chicken soak up the juices.
Notes
- Dairy free version: Omit cheese or replace with dairy free alternative.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
WANT A TASTE?
Experience five days of delicious lunches
Get instant access and see just how delicious and easy eating well can be.