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chicken thighs, asparagus and potatoes

Chicken and Asparagus Sheet Pan Meal

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  • Author: Jen Lopez
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Blog, Main Dishes, Meal Prep Faves, One Pan Meals, Recipes, Whole30 Compliant
  • Method: Sheet Pan
  • Cuisine: American
  • Diet: Gluten Free


This chicken and asparagus sheet pan meal is a delicious quick and easy dinner. It's paleo and Whole30 compliant, making it a healthy and delicious option for the whole family. 


  • 1 lb boneless skinless chicken thighs
  • 1 bunch asparagus spears (about 20)
  • 4-5 small red potatoes cubed
  • 1 tbs olive oil
  • 1 tsp fresh dill chopped
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt & pepper to taste


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
  2. Drizzle cubed potatoes with 1 tbs avocado oil. Add in fresh dill, salt and pepper and toss to coat
  3. Add chicken thighs and potatoes to baking sheet leaving some room for asparagus
  4. Mix together salt, pepper, garlic powder and onion powder.
  5. Pat chicken breasts dry, then spray with oil spray (or drizzle with avocado oil if desired) Add seasoning mixture to chicken thighs and use hands to coat
  6. Roast for 25-30 min until potatoes are starting to soften and turn golden. (30 minutes worked well for me)
  7. Remove pan from the oven and add asparagus
  8. Spray asparagus with more oil and season with salt and pepper
  9. Return pan to oven to roast for 8-10 more minutes until asparagus is tender but crisp and chicken has reached an internal temperature of 165.
  10. Optional: drizzle asparagus with fresh lemon juice


You can divide this recipe to make only 2 servings instead of 4 if you're feeling' hungry!


  • Serving Size: 1/4 of recipe
  • Calories: 313
  • Fat: 10.5
  • Carbohydrates: 35.6
  • Fiber: 4.2
  • Protein: 27.5