Lemon-Rosemary Chicken with Herb Citrus Carrots

Coming across fresh herbs here in Sri Lanka, that’s not coriander/ parsely or mint, is a rare occurrence. The moment I noticed a bunch of organic fresh rosemary, while doing my weekly grocery shopping, I quickly grabbed it before anyone could realize it was there!

Ahhh the fragrance when I held the rosemary in my hands… fresh and earthy and herby (if that’s even a word)… My mind was already going over recipes and dishes I could potentially make.


Into the refrigerator it went, until I figured out the recipe of choice. Unfortunately, working full-time comes with a downside. By the time you come home in the rush-hour and relax, its way past dinner time. It wasn’t until a few days later I remembered the fresh lemons and the frozen chicken thighs.

Chicken, rosemary, lemon… there you have it. Lemon- Rosemary Chicken. This isn’t completely my own idea, but I did take some, leave some, modify some and so here it is. This has to be the easiest and healthiest meal I’ve ever made (and generally, I cut down on fats when I cook). It also goes to show that in order to eat healthy, you don’t and never should have to compromise on flavour.

The best part about this recipe is that it can be modified so easily with an increase/ decrease in quantity.

           Lemon- Rosemary Chicken

  • 4 chicken thighs (I use without the skin)
  • 1 lemon (sliced thinly)
  • Few sprigs of rosemary
  • 1 teaspoon of salt (to season)
  • Whole bulb of garlic (cleaned and chopped)
  • 1 teaspoon of ground cumin
  • 1 teaspoon of chilli powder/ paprika

(Alternatively, you can even use your favourite bottled chicken seasoning, instead of the spices).

In a bowl, place the garlic, spices and 1 tablespoon of olive oil and mix well into the chicken thighs. You could leave it aside in the refrigerator for about 15 minutes, but its not necessary.

Pre-heat an oven to 180°C and place the seasoned chicken into an oven-proof dish. Place the sprigs of rosemary and lemon slices on and around the chicken. Bake in the oven for 20-30 minutes (until the chicken is cooked through).


I served the individual chicken portions  with a side of carrots in a citrus herb dressing. While the chicken is cooking, you can work on this.

  • 3-4 carrots (the more the merrier), cut into diagonal chunks/ slices
  • Handful of chopped mint/ coriander leaves (u need both)
  • 1 cup of chicken stock
  • Zest and juice of half a lemon

In a saucepan, on medium heat, bring the stock to a boil, and add the carrots. Let simmer, until tender, which is about 10 minutes or less.

In a bowl, add the rest of the ingredients, drain and toss the carrots into this and mix well.


Serve and enjoy!

2016-01-30 21.01.07

Bon Appetit!


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