Electrolyte-Boosting Lemon-Garlic Chicken with Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A nourishing, electrolyte-rich meal featuring free-range chicken and nutrient-dense root vegetables to support hydration and energy during Whole30 challenges. This Mediterranean-inspired Whole30 recipe, ready in about 50 minutes, pairs Chicken thighs, Coconut aminos, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz Chicken thighs
• 2 tbsp Coconut aminos
• 4 cloves Garlic
• 1 tbsp Lemon juice
• 1 tbsp Olive oil
• 12 oz Sweet potatoes
• 1 tsp Rosemary
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 2 tbsp coconut aminos, 4 minced garlic cloves, 1 tbsp fresh lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to form a marinade.
2. Step 2: Place 12 oz diced sweet potatoes in a single layer on a baking sheet, then toss with 1 tbsp olive oil, 1/2 tsp salt, and 1 tsp dried rosemary; roast for 10 minutes until edges begin to crisp.
3. Step 3: Add 12 oz chicken thighs to the baking sheet, drizzle with the marinade, and return to oven; roast for 20-25 minutes until chicken reaches 165°F internally and sweet potatoes are golden with tender edges.