Zesty Lemon Chicken & Asparagus

Zesty Lemon Chicken & Asparagus


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Mix up the style your chicken is cooked in for a savory lemon coating that will add a crunch with the zesty taste of lemons.

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Time needed

15+overnight marinating min preparation + 1hr5 min cooking

Serving Size / Yield

4-6 servings


  • 2 lb. chicken breast, skin on
  • Salt
  • Pepper
  • 1 Tbs. paprika
  • 12 sprigs rosemary
  • Avocare Extra Virgin Avocado oil
  • 3 lemons, juiced and rind
  • 6 garlic cloves, peeled and smashed
  • 1 bundle asparagus
  • Olive oil

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Wash the chicken under water, pat dry, and place in a large baking pan. Rub the skin with salt, pepper, paprika, and enough avocado oil to coat it. Cut lemons in half and squeeze the lemon juice over the chicken, drop in the rinds, add crushed garlic and fresh herbs. Toss well. Cover pan with plastic wrap and refrigerate overnight. When ready to cook, heat oven to 500 degrees F. Place the baking pan in the oven and cook chicken, uncovered until the skin looks crispy, about 30 minutes. Lower oven temperature to 150 degrees and cook chicken for an additional 20 minutes. Test chicken with meat thermometer; if it reads 160, remove chicken from oven. Let chicken sit for a few minutes before serving. For the asparagus, chop off an inch form the bottom. Spread them out on a cookie sheet or grill pan. Drizzle olive oil and season with salt and pepper to taste. Bake for 15 minutes at 400 degrees F. Remove and serve as a side with the chicken.

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