02 January, 2013

Chicken Thighs with lemon, mushrooms, asparagus

So tonight's dinner is something else I made up and is Paleo friendly. Let's call it:

 chicken thighs with lemon and vegetables 


This is what I used:
4 bone in, skin on Chicken thighs from Whole Foods 
Dean & Deluca rosemary 
1 lemon, cut into quarters 
1 TBSP coconut oil 
granulated onion 
garlic powder 
Dean & Deluca Tandoori blend
Sliced crimini mushrooms
thick cut asparagus 

I seasoned the chicken,  then browned on both sides in the hot coconut oil. i added some olive oil though because i realize that the reason i don't like coconut oil is that it tastes and smells like coconut. i don't care that much for coconut. granted, most of the taste cooks away, but it's too much for me for a savory dish. 

Then I put the thighs in a roasting dish lined with parchment paper, squeezed the lemon juice from half the lemon into the bottom of the dish. 

Then i browed the veggies that i had left over, in the rest of the pan oil for a minute or so, then I poured all of that into the same dish along with the squeezed lemons and baked at 400 for 35 minutes.



  1. Starting the second day at work this year reading your blog. If the boss came into my office right now...he`d get hungry too ;)
    Congrats on a "new" blog. Love the photos from this recipe!

    1. Thanks for reading my blog and for the thoughts and support Janne! I appreciate it!