Oven-Roasted Mexican Chicken with Ancho Chili and Lime

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

This dish features juicy chicken thighs roasted with smoky ancho chili powder and fresh lime for an authentic Mexican flavor. This mexican-inspired chicken ready in about 50 minutes pairs bone-in chicken thighs, ancho chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 40 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F (220°C). In a small bowl, combine 2 tbsp ancho chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 1/2 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
  2. Step 2: Pat dry 6 bone-in chicken thighs with paper towels. Rub the spice mixture evenly over all sides of the chicken.
  3. Step 3: Drizzle 2 tbsp olive oil over the chicken thighs and place them skin side up on a rimmed baking sheet.
  4. Step 4: Roast the chicken in the preheated oven for 35-40 minutes until the skin is crisp and an internal temperature of 165°F (74°C) is reached.
  5. Step 5: Remove the chicken from the oven and immediately squeeze 2 tbsp fresh lime juice over the hot chicken.
  6. Step 6: Sprinkle 1/4 cup chopped fresh cilantro on top and let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Frequently asked questions

How long does Oven-Roasted Mexican Chicken with Ancho Chili and Lime take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Roasted Mexican Chicken with Ancho Chili and Lime?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Oven-Roasted Mexican Chicken with Ancho Chili and Lime?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Mexican Chicken with Ancho Chili and Lime for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oven-Roasted Mexican Chicken with Ancho Chili and Lime?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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