Lemon Roasted Chicken Thighs with Brussels Sprouts and Asparagus

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings


  • Parchment paper
  • 1 large re-sealable bag
  • 1 pound asparagus spears stemmed, chopped into small pieces
  • 1 pound Brussels sprouts stemmed, halved
  • 1/3 cup fresh lemon juice
  • 8 medium boneless skinless chicken thighs
  • 2 tablespoons chopped rosemary
  • 2 tablespoons garlic powder
  • 1/2 cup coconut oil melted
  • Sea salt and freshly ground black pepper to taste


  • Preheat oven to 375 degrees.
  • Line a large baking sheet with parchment paper and set aside.
  • In a large re-sealable bag, add all ingredients, seal tightly and shake to evenly coat all ingredients.
  • Spread the ingredients onto prepared baking sheet and bake for 35 to 40 minutes, or until the chicken is cooked through and vegetables are tender. Serve warm.


SERVING SUGGESTION: Faux-tay-toes (steam cauliflower until tender; drain; mash with ghee, salt, and pepper till you get a mashed potatoes texture).
NUTRITION: 319 Calories; 28g Fat (72.6% calories from fat); 6g Protein; 18g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 33mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Vegetable; 0 Fruit; 5 1/2 Fat.
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