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–+ servings

Sheet Pan Lemon Chicken and Asparagus

Print Recipe
This sheet pan lemon chicken and asparagus is an easy and nourishing one-pan meal. It's paleo, whole30, and AIP-friendly.
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 200
Author Michelle

Ingredients

  • 4 bone-in chicken thighs about 1.5 lbs
  • 1 large white sweet potato finely cubed (sub orange sweet potatoes)
  • 3 tbsp avocado oil divided
  • 1- 1 ½ tsp sea salt divided
  • ½ tsp black pepper omit for AIP
  • 1 bunch asparagus trimmed
  • 2 cloves garlic minced
  • 1 large lemon juiced
  • 3-4 slices of fresh lemon
  • 2 tbsp parsley chopped

Instructions

  • Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  • Pat the chicken thighs dry.
  • Add the sweet potato to one half of the baking sheet, and the chicken to the other. Top with 2 tbsp of avocado oil, salt and pepper. Roast in the oven for 25-30 minutes, turning the sweet potato halfway through to evenly bake.
  • Remove from the oven and use a spatula to make room for the asparagus. Add the asparagus to the pan and top with more avocado oil, salt and pepper. Add the garlic, lemon juice , and lemon slices to the rest of the sheet pan.
  • Bake in the oven for 10-15 more minutes or until the vegetables are cooked to your liking and the chicken reads an internal temperature of 165 F.
  • Serve topped with fresh parsley and more seasoning to taste.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 9.2g | Protein: 12.2g | Fat: 12.9g | Fiber: 1.6g