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
S&P
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.


It was AMAZING

2 comments:

  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!
    Janne

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

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