At a glance

Read through the method once, then measure every ingredient before you begin.

• Yield: 4 servings
• Prep time: 15 minutes
• Cook time: 30 minutes

The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 servings.

• Calories: 430 kcal
• Protein: 41 g
• Carbohydrates: 44 g
• Fat: 11 g
• Sodium: 249 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Measure these ingredients for the full reviewed recipe yield.

• 1 1/3 lb (600 g) raw boneless, skinless chicken breast, cut into 4 portions
• 1 1/2 lb (680 g) asparagus, woody ends trimmed
• 1 3/4 lb (800 g) peeled orange sweet potato, cut into 3/4-inch cubes
• 1/4 cup (60 g) fresh lemon juice
• 2 tablespoons (27 g) olive oil, divided
• 2 teaspoons (5 g) paprika
• 1 teaspoon (3 g) garlic powder
• 1/2 teaspoon (1 g) ground black pepper
• 1/4 teaspoon (1.5 g) fine salt

Directions

1. Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. Toss the sweet potato with one-third of the oil, divide it between two large rimmed sheet pans, and roast for 10 minutes.

2. Coat the chicken with one-third of the oil, paprika, garlic powder, black pepper, and salt. Toss the asparagus with the remaining oil.

3. Turn the sweet potato, divide the chicken between the pans in uncrowded sections, and roast for 8 minutes.

4. Add the asparagus in a single layer. Roast, swapping racks and rotating the pans halfway through, until the chicken reaches 165°F (74°C) and the asparagus is crisp-tender, 10 to 12 minutes more.

5. Rest the chicken for 5 minutes and finish both pans with lemon juice before serving.

Sources

1. USDA FoodData Central — April 2026 data release