Whole30 Crispy Chicken with Asparagus and Sweet Potatoes

This dish is perfect for weeknight eating! It is so simple that you will be surprised at how delicious it is!

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Whole30 Crispy Chicken with Asparagus and Sweet Potatoes

  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Total Time: 50 min
  • Yield: 4 servings


½ cup plus 1 tablespoon extra-virgin olive oil, divided

2 tablespoons fresh lemon juice

2 garlic cloves, pressed

1 teaspoon paprika

½ teaspoon red pepper flakes

4 teaspoons kosher salt, divided

3/4 teaspoon freshly ground black pepper, divided

1 1/2 pounds boneless and skinless chicken thighs

4 cups (1/2 -inch cubed) peeled sweet potatoes

12 large asparagus spears (or 1 bunch if slender)

1/2 tablespoon clarified butter


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 ovenWhen 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.


Note: Sweet potatoes can be funny when you cook them, so be sure to watch them carefully to make sure they don’t burn. Some can take 20 minutes and some can take 35 minutes – Watch it!

11 thoughts on “Whole30 Crispy Chicken with Asparagus and Sweet Potatoes

  1. This recipe looks delicious!! I also want to enter for the R bars! Haven’t tried them yet, would love to!! Love your stories in Instagram too!! 😃

    1. thank you! Be sure to follow me on Instagram as that is where all of the contests and giveaways take place…don’t want you to miss out!

  2. This looks delish!!!! Would love the r bars. Something different from my normal rx bars and Lara bars.

    1. And to me, so much better

  3. Thank you for the recipe it was amazing!

    1. So glad you enjoyed!!

  4. I made this glorious recipe tonight and honestly it was my favorite chicken I’ve had! Soooo yummy! Thank you

    1. So glad

  5. what did i do wrong?? my chicken wasn’t the least bit crispy 🙁

    1. I would say you didn’t have enough heat or the pieces were not small enough… Get that pan go in and get things crispy. Each recipe depends on your stove, the pan you’re using, the heat you’re using and it’s all about hot and crispy

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