Meal for one: Rosemary baked chicken thigh

If cooking is an option, what would you cook for yourself for a satisfying lunch or dinner?

The same question to L, his answer was “Instant noodles with luncheon meat and egg.”
“If you need to cook another meal the next day and the day after?” I asked.
“I am happy to eat the same thing.”
“What about your vegetables intake?”
“Then I’ll add some frozen peas or frozen spinach.”
I guess that’s the main reason why sometimes I was hesitated to leave him home alone for a weekend.

I asked myself this question in the second week of my sabbatical-styled break. After eating one week of packed lunch from the coffee shops around the neighbourhood, I decided to make cooking the only option for myself four days in a week. However, cooking for one is not what I usually do, not mentioning I have to do it quick and simple enough to save my “working hours” in a day. It took me a week to two to familiar and execute my plan to prepare an easy and balance meal for my daily lunch, with least repetition possible. So there will be a series of “meal for one” coming up here.

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Getting this dish together is easy and done within 10 mins. Although it takes some time to bake, I can still carry on my work during the baking time. If you don’t like rosemary (I personally love it so much), you can replace it with other herbs or no herb at all. The ingredients listed in the recipe below are whatever I had in the fridge, and most of them were the leftover ingredients after cooking a family dinner which were too little for another family meal. So you can change to any ingredients and vegetables for example, bell peppers and onions are very good choice. If you are adding root vegetables (for e.g. carrots, potatoes etc), remember to cut them into small pieces because it usually takes at least 45 mins to an hour under 190-200C to be softened up. Following this recipe, the potatoes are cooked but their texture will not be soft melting up in your mouth due to limited baking duration. Lengthening the baking time will easily lead to a dry chicken thigh, so I chose over a juicy chicken thigh than a gratin-like potatoes.

If you are a home-cooked food lover like L and I, you will realise by trying to cook for yourself a pleasant meal even one meal in a week can be very comforting beyond your imagination.  At least that’s how I re-energize myself most of the time, by eating a home-cooked meal.

Rosemary baked chicken thigh

Serves 1
Prep time 5 minutes
Cook time 45 minutes
Total time 50 minutes


  • 220-250g chicken thigh
  • 1/2 sweet corn
  • 1 potato
  • 1/4 lemon
  • A handful rosemary
  • 5-6 stalks snap bean or green bean
  • 2 cloves garlic (crushed)
  • Olive oil
  • Salt and pepper


  • 2-3 cherry radish (thinly sliced)


Step 1
Preheat the oven at 200C. Cut the potato, corn, snap beans and lemon into small chunk. Place all vegetables and potatoes at the bottom of a baking dish (volume 1.0-1.2 L). Drizzle some olive oil over and toss well to ensure all vegetables are well coated with oil.
Step 2
Place the washed chicken thigh on top of the vegetable bed. Insert half of the rosemary and lemon right underneath the chicken and the rest on top. Season with salt and pepper.
Step 3
Baked in the oven for 40-45 minutes
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