Rosemary and Lemon Chicken Bake

This meal takes about 30 minutes to put together, so is great for a quick weeknight meal.

Rosemary and Lemon Chicken Bake

Rosemary and Lemon Chicken Bake


Rosemary and Lemon Chicken Bake1



  • 4 5-ounce boneless, skinless chicken thighs
  • 8 fresh rosemary sprigs, cut into 1-inch lengths
  • 1 head of garlic, cloves separated and peeled
  • 1 lemon, cut into 8 wedges
  • 2 tablespoons olive oil, divided
  • sea salt
  • freshly ground black pepper


  • 1 large orange, peeled and segmented (reserve any juices)
  • 1 teaspoon raw honey
  • 1 teaspoon champagne vinegar
  • 6 ounces fresh watercress, tough stems trimmed
  • 1/4 cup thinly sliced red onion


Preheat oven to 450 degrees F.

In a 9-inch square baking dish, combine chicken, rosemary, garlic, lemon, and 1 tablespoon of oil.  Season with 1/8 teaspoon salt and 1/8 teaspoon pepper.  Bake, uncovered, until chicken is no longer pink inside and juices run clear, about 20 minutes.

Meanwhile, prepare a salad in a large bowl:  Whisk together reserved orange juice, 1 tablespoon oil, honey, vinegar, and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.  Add watercress, onion, and orange segments and gently toss.

To serve:  Evenly divide salad, chicken, rosemary, garlic, and lemon among serving dishes.

Serves 4.