Ready In:

30 Little Minutes!

Good For:



Roasted Lemon Chicken with
Ceasar Salad

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  • 4 Chicken Breasts
  • 1 lemon, sliced (8 round slices)
  • Olive Oil
  • Garlic Powder
  • Salt & Pepper


Caesar Salad & Dressing

  • 2 heads Romaine Lettuce, washed and spun dry
  • 1 egg yolk
  • 1/4 teaspoon salt
  • 20 cracks fresh black pepper 
  • 6 garlic cloves, peeled and minced
  • 4 tablespoons capers, divided
  • Half tube of anchovy paste (about 1 oz) (or half a tin of whole anchovies)
  • 2 teaspoons Dijon mustard
  • Juice from ½ freshly squeezed lemon
  • 1 teaspoon Worcestershire Sauce
  • 1/2 cup Olive Oil
  • 2 tablespoons Red Wine Vinegar
  • 1/4 cup fresh grated Asiago Cheese (or Parmesan) plus more to garnish
  • 1/2 cup Croutons (optional)
  • 3 slices bacon, cut into small pieces (optional)

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Step by Step Instructions

Step 1 – Fire Up the Oven!

Set oven to 350 ° and place chicken breasts on a parchment lined baking sheet. Brush with Olive Oil then sprinkle with garlic powder and salt. Top each breast with two lemon wheels and sprinkle with fresh, coarsely cracked pepper.

Place in oven and bake for between 20 and 30 minutes, depending on the size/weight of the breasts you have selected.

While chicken is roasting, prepare the Caesar Dressing and Romaine.

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Step 2 – Little Bit This?

If you are going to garnish your salad with Crispy Bacon & Capers, get the crispification started while you wash the lettuce and make the dressing. Place the bacon and 2 tbsp capers into a skillet on medium-high heat, cook until crispy, then set aside on a paper towel to drain excess fat.


Step 3 – Whip it Up!

Wash Romaine and spin dry. Stand the Romaine leaves in a bowl to continue drying while you make the dressing.

To prepare the dressing, place roughly chopped garlic cloves and a splash of the olive oil into small food processor and pulse until they are chopped to medium. Add 2 tbsp capers, and pulse until medium/fine chop is achieved. Add salt, pepper, anchovy, Dijon, lemon juice, Worcestershire, red wine vinegar, egg yolk, and Parmesan. Pulse until smooth, then add the Olive Oil a little at a time and pulse until well combined. Scoop the dressing into a glass jar with a tight fitting lid (I use a 500 ml mason jar) because you won’t use it all for tonight’s dinner.

Ta-Da! That’s it! You just made a kickin’ Caesar Salad Dressing! (and you thought it would be hard… piff!)

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Step 2 – The Finish

Now that the dressing is ready, chop the Romaine into smallish pieces (I like mine about 1 in square – but feel welcome to make them any size you like) and place the chopped into a large bowl – but don’t add dressing until the chicken is ready to serve.

When Chicken is ready to serve, add Caesar dressing (and optional Croutons) to Romaine and toss until Romaine is well coated. Serve salad onto dinner plate. Sprinkle with grated Asiago, and optional Crispy Bacon and Capers, then set Roasted Chicken Breast along side. Pour yourself a nice glass of Pinot Grigio or sparkling water, sit down and enjoy!

Did You Make This??? Please hit the love button (on the left!) and also let us know how it turned out!

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