Sheet Pan Brazilian Chicken with Citrus and Garlic

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs roasted on a sheet pan with bright citrus and fragrant garlic, delivering a vibrant Brazilian-inspired dinner. This Brazilian-inspired no-cook recipe, ready in about 60 minutes, pairs bone-in, skin-on chicken thighs, fresh orange juice, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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: 20 min Cook: 40 min Serves 6 Brazilian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces bone-in, skin-on chicken thighs
1/4 cup fresh orange juice
2 tbsp fresh lime juice
4 garlic cloves, minced
3 tbsp olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
1 1/2 tsp salt
1/2 tsp black pepper
1/4 cup fresh cilantro, chopped

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F (220°C). In a large bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, 4 minced garlic cloves, 3 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper until well combined.
Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade and toss to coat evenly. Let marinate for 15 minutes at room temperature.
Step 3: Arrange the chicken thighs skin side up on a rimmed sheet pan. Roast in the preheated oven for 35-40 minutes, until the skin is golden and crispy and an internal thermometer reads 165°F (74°C).
Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the chicken. Let rest for 5 minutes before serving to allow juices to redistribute.