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