clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sheet Pan Lemon Chicken and Asparagus

  • Author: Michelle
  • Total Time: 55 minutes
  • Yield: 4 servings 1x


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


  • 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
  • 11 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
  • 34 slices of fresh lemon
  • 2 tbsp parsley, chopped


  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.


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

  • Prep Time: 10
  • Cook Time: 45


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