Lemon-Herb Chicken & Asparagus Sheet Pan
A simple, no-sugar sheet pan dinner with lemon and herbs to reset after Whole30 deviations, focusing on clean ingredients for optimal digestion. This Mediterranean-inspired Whole30 recipe, ready in about 31 minutes, pairs chicken thighs, asparagus, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 352 calories and feeds 1, 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
- 6 oz chicken thighs
- 1 cup asparagus
- 1/2 medium lemon
- 1 tsp fresh rosemary
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry, then rub with olive oil, sea salt, and black pepper.
- Step 2: Trim asparagus ends and toss with 1/2 tbsp olive oil, salt, and pepper on a parchment-lined sheet pan.
- Step 3: Arrange chicken thighs on one side of the pan and asparagus on the other.
- Step 4: Zest lemon over the chicken, then slice lemon into thin wedges and place on top of asparagus.
- Step 5: Roast for 20-22 minutes until chicken reaches 165°F (74°C) internally and asparagus is tender-crisp with slightly charred edges.
- Step 6: Sprinkle with fresh rosemary and squeeze remaining lemon juice over asparagus. Serve hot with the pan juices for maximum flavor and digestion support.








