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Whole30 One Pan Paprika Chicken and Asparagus!

An easily prepped meal that bakes in 30 minutes!

Course dinner, Main Course
Cuisine American
Keyword low carb chicken, whole30 chicken
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 servuings

Ingredients

Note: If you prefer to use breasts instead of thighs I recommend a quick brine: To Brine: simply place breasts in a bowl with 6 cups water with 1/3 cup sea salt or kosher salt for 30 minutes, pat dry and prepare as directed below.

  • 4 chicken thighs (about 1.8 pounds total)
  • sea salt, freshly ground black pepper, and smoked paprika to taste
  • 2-3 tablespoons extra virgin olive oil
  • 1 bunch asparagus, ends trimmed off
  • 2 shallots (optional for keto), peeled and sliced

Instructions

  1. Preheat oven to 450 degrees and place oven rack in center position

  2. Place cast iron skillet on high heat. While pan heats, sprinkle chicken skin with sea salt, freshly ground black pepper, and smoked paprika to taste

  3. When pan is hot, lower to medium heat and add olive oil (entire bottom of pan should be lightly coated

  4. When oil is hot, add chicken skin side down, cook for five minutes until skin is nicely browned. Place pan in oven and set timer for 22 minutes

  5. While chicken cooks, prep shallots and asparagus

  6. When chicken has cooked 22 minutes, turn chicken over (skin side up) and scoot to one side of the pan. Add asparagus and shallots to pan, trying the best you can to create a single layer (no big deal if you can't achieve this)

  7. Cook for four more minutes, turn shallots and asparagus, then cook for four more minutes (30 minutes total cook time). Remove from oven, spoon juices onto plate, place asparagus, shallots and chicken on plate. Serve.