Whole30 Crispy Chicken with Asparagus and Sweet Potatoes

In a large bowl, combine 1/4 cup (4 tablespoons) olive oil, lemon juice, garlic, paprika, red pepper flakes, ½ teaspoon salt and ¼ teaspoon black pepper, mixing well to make a marinade for the chicken. Set aside.

Cut the chicken thighs into 1-inch pieces. Place the chicken pieces in a low, plastic or glass container that’s good for marinating, and season with ¼ teaspoon of pepper and 1 teaspoon of salt. Pour the marinade over the chicken and toss to coat well. Cover and marinate in the refrigerator for at least 2 hours. (If you have the time, marinate as long as overnight.)

Preheat the oven to 375°F. Remove the chicken from the refrigerator and bring to room temperature. Then remove from the marinade and set aside.

In a large bowl, toss the sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper until thoroughly coated. Place on a parchment paper-lined baking sheet and cook for 30 minutes in the oven. When the potatoes are cooked through, transfer them to a serving platter and set aside.

In a large sauté pan over medium-high heat, heat 2 tablespoons olive oil. Doing it in batches, place half of the chicken pieces in the pan and cook until browned, crispy and cooked through, for 2 to 4 minutes each side. Wipe out the pan, if needed, and add 2 tablespoons of olive oil. Repeat with the remaining chicken. Place the cooked chicken on the platter with the potatoes. Set aside.

In a medium pot, bring water and 2 teaspoons of salt to a boil. Trim the woody ends off of the asparagus as needed, then add the spears to the boiling water and cook for about 4 minutes, until crisp-tender or done to your liking—very slender asparagus spears will take less time. Using tongs remove and place on the platter with the potatoes and chicken. Top the asparagus with clarified butter and serve.