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This sheet pan lemon chicken and asparagus is an easy and nourishing one-pan meal. It’s paleo, whole30, and AIP-friendly.

sheet pan lemon chicken & asparagus

Sheet Pan Lemon Chicken & Asparagus

Who doesn’t love a simple, one-pan meal? One-pan meals are life, and the more well rounded they are, the better! This one-pan lemon chicken and asparagus is packed with spring-time flavors and features everything you need for a well-rounded meal.

 

Why is this Sheet Pan Lemon Chicken & Asparagus awesome?

It’s made with healthy, balanced ingredients

This meal covers all of your bases, and is the perfect combination of protein, veggies, a starch, and healthy fat!

It’s a sheet pan meal

This meal is made so easily by baking it all in one sheet pan! It’s seriously perfect for an easy weeknight meal.

 

How to Make This Sheet Pan Lemon Chicken & Asparagus Recipe

  • Preheat the oven: Preheat to 400 F and line a large baking sheet with parchment paper.
  • Bake the chicken & potatoes: 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.
  • Add asparagus & seasonings: 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.

sheet pan lemon chicken & asparagus in pan

  • Finish & serve: 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.

 

The Ingredients

Bone-in Chicken Thighs

These chicken thighs yield the best flavor and are an amazing source of protein!

White Sweet Potato

You can also substitute orange sweet potatoes if desired.

Asparagus

The perfect vegetable to accompany the amazing flavors of this dish.

Lemon, Garlic, Parsley, Salt & Pepper

These flavors seriously round out this sheet-pan meal beautifully! You can omit the pepper if following AIP.

sheet pan lemon chicken & asparagus

 

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Sheet Pan Lemon Chicken and Asparagus

★★★★★

5 from 1 reviews
  • Author: Michelle
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
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Description

This sheet pan lemon chicken and asparagus is an easy and nourishing one-pan meal. It’s paleo, whole30, and AIP-friendly.

Ingredients

Scale
  • 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 1/2 tsp sea salt, divided
  • 1/2 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

  1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  2. Pat the chicken thighs dry.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

  • Prep Time: 10
  • Cook Time: 45

Nutrition

  • Serving Size: 1 serving
  • Calories: 200
  • Fat: 12.9g
  • Carbohydrates: 9.2g
  • Fiber: 1.6g
  • Protein: 12.2g