Whole30 Crispy Chicken with Asparagus and Sweet Potatoes
- 1 teaspoon red pepper flake
- 2 tablespoons lemon juice
- 1 1/4 teaspoon freshly black pepper, divided
- 4 1/2 teaspoons kosher salt, divided
- 5 tablespoons olive oil, divided
- 1 teaspoon paprika
- 1 1/2 pounds boneless and skinless chicken thighs
- 2 cups cubed sweet potatoes
- 2 teaspoons chopped garlic
- 12 asparagus spears
- 1 Tablespoon clarified butter
In a large bowl combine the red pepper flakes, lemon juice, 1/2 teaspoon pepper, 1/2 teaspoon salt, 4 Tablespoons olive oil, garlic and paprika, mixing until combined 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 container, good for marinating and thoroughly sprinkle with salt and pepper. 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 over night.)
When ready to cook –
Preheat the oven to 375F. 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, flipping halfway through the total cooking time. 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!). When the potatoes are done, place them on a platter for serving and set aside.
In a large sauté pan over medium high heat, heat 1 tablespoon olive oil. Place the chicken pieces in the pan and cook until crispy, about 2 minutes each side. 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. Add the asparagus to the boiling water and cook for 4 minutes, or until done to your liking. Using tongs remove and place on the platter with the potatoes and chicken. Top the asparagus with clarified butter and serve.