Roasted Chicken with Rocket
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes restaurant quality. Roasted chicken with rocket is elegant enough for guests but simple enough for a busy Tuesday night. The fresh rocket is packed with vitamins and minerals that support bone health, plus it adds a wonderful peppery brightness that cuts through the richness of the chicken. What I love most is how forgiving this dish is, with minimal prep work and everything cooking in one pan. The combination of garlic, thyme, and a splash of white wine creates an incredible sauce that brings everything together beautifully.
Ella x
Ingredients
- 4chicken breasts(skin-on, about 200g each)
- 200 gfresh rocket(roughly chopped)
- 6 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried or 1 tablespoon fresh)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 100 mlwhite wine(dry, optional)
- 2shallots(thinly sliced)
- 150 gcherry tomatoes(halved)
- 1 teaspoondijon mustard
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry chicken skin ensures a golden, crispy finish when roasted.
- 2
In a small bowl, combine 3 tablespoons of olive oil, minced garlic, fresh thyme, and a pinch of sea salt. Rub this herb mixture all over the chicken breasts, ensuring it coats both the skin and flesh.
Tip: Let the chicken sit for 5-10 minutes after seasoning to allow flavors to penetrate.
- 3
Heat a large oven-safe skillet over medium-high heat. Once hot, carefully place the chicken breasts skin-side down and sear for 4-5 minutes until the skin is golden brown and crispy.
Tip: Do not move the chicken while searing; let the heat do the work for an even crust.
- 4
Flip the chicken and scatter the sliced shallots and halved cherry tomatoes around the pan. Pour the white wine around (not over) the chicken if using.
Tip: The wine will deglaze the pan and create a light pan sauce.
- 5
Transfer the skillet to the preheated oven and roast for 20-25 minutes until the chicken reaches an internal temperature of 75°C (165°F) in the thickest part.
Tip: Use a meat thermometer for precise doneness and to avoid overcooking.
- 6
While the chicken roasts, prepare the vinaigrette by whisking together the remaining 3 tablespoons of olive oil, lemon juice, dijon mustard, and a pinch of salt and pepper in a large bowl.
Tip: Make the vinaigrette while the chicken cooks so it's ready when you need it.
- 7
Remove the skillet from the oven and let the chicken rest for 5 minutes. Meanwhile, add the fresh rocket to the bowl with the vinaigrette and toss until the leaves are lightly coated.
Tip: Resting the chicken allows the juices to redistribute, keeping it moist and tender.
- 8
Plate each roasted chicken breast and arrange the dressed rocket alongside. Spoon any pan juices and roasted vegetables from the skillet over the chicken and rocket.
Tip: The warm pan juices will slightly wilt the rocket while adding wonderful depth of flavor.
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