Easy gluten free baked oregano chicken in a sauce

Easy Juicy Baked Oregano Chicken + Sauce

Easy, healthy, delicious and juicy baked oregano chicken thighs; grilled briefly and served in a sauce made from the leftover juices.

This is an incredibly easy recipe that really only takes about 5-10 minutes to prepare! So although the cooking time required is much longer, it remains a great fuss free dish that’s perfect for day to day meals, even the laziest of them. 🙂

Preparation time: 5 mins (to put the ingredients together) + 5 mins (to make the sauce)

Cooking time: 45 to 60 mins (to oven cook) + 10 mins (grilling time)

Temperature: 220C (428F)


  • 750g chicken thighs
  • 1 Tbsp Kallo vegetable stock powder (or 2 stock cubes)
  • 250ml water
  • 1 Tbsp oregano
  • 1 Tbsp garlic powder
  • Cayenne pepper (to taste)
  • 1 Tbsp onion granules
  • 1 Tbsp red wine vinegar
  • 1/2 Tbsp sugar or syrup
  • 1 Tbsp GF soy sauce (I used Datu Puti)
  • 1 Tbsp butter (or dairy free alternative)
  • Salt
  • Black pepper
  • 1 Tbsp olive oil (or any cooking oil of your choice)

To thicken the sauce:

  • 1 Tbsp cornflour
  • Water


  1. Preheat the oven to 220C (428F).
  2. Put the chicken thighs in an oven dish and stab holes into them. This will help the flavour seep inside.
  3. Add all ingredients apart from the cornflour.
  4. Cook for 45-60 minutes, until cooked through.
  5. Transfer the chicken thighs on a baking tray and grill for a few minutes on each side.
  6. Transfer the leftover juices from the chicken into a sauce pan, turn the heat on to medium/low and thicken with cornflour when it starts simmering. To do this, mix 1 Tbsp cornflour with a bit of water, just enough to form a paste, and add it to the sauce slowly while stirring constantly until the sauce is thicker.

Easy juicy baked oregano chicken in a sauce
Easy juicy baked oregano chicken. 🙂


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