August 11, 2021

Lemon Chicken & Asparagus

I’m always trying to create easy meals that are easy, flavorful, and healthy. This one checks off all the boxes. It’s a sheet pan meal, so your protein and vegetable cook at the same time. The chicken is drenched in a lemon and herb mixture and baked. When it’s about halfway finished, the asparagus and mushrooms are added to the sheet pan. You may need two sheet pans depending on the size you own.

Lemon Chicken & Asparagus

The chicken is tossed in a flavorful lemon-herb mixture and roasted with asparagus. It's easy and delicious, along with being Paleo and Whole30 compatible.



  • 1 1/2 lbs. chicken drumsticks (about 8-10 pieces)
  • 1 bunch asparagus, ends trimmed off, and spears cut in 2 pieces
  • 1-8oz package sliced mushrooms
  • 1 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 2 T olive oil
  • 2 lemons, both zested, and 3 T lemon juice
  • 8 garlic cloves, minced
  • 2 T Dijon mustard
  • 2 tsp Italian seasoning

  1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. You may need two sheet pans depending on the size you own.
  2. In a large bowl, whisk the olive oil, lemon juice, lemon zest, sea salt, pepper, garlic, Dijon, and Italian seasoning—transfer 2 tablespoons of the mixture to a medium bowl.
  3. Add the chicken drumsticks to the large bowl and cover them in the seasoning mixture. Place the drumstick on half of the sheet pan. Place in the oven and bake for 25 minutes.
  4. Toss the asparagus and mushrooms in the medium bowl and mix well, evenly coating with the seasoning mixture. When the chicken's timer goes off, add the vegetable to the other side of the sheet pan. If your sheet pan is small, use a second one for the vegetables.
  5. Place the chicken and vegetables in the oven and cook for 20-25 minutes. The chicken juices should run clear, and the vegetables should be tender. Serve with lemon wedges.


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