Sheet Pan Chicken Adobo with Sautéed Plantains

By AislePrompt Editorial · ·

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 drafted and published.

Tender chicken thighs roasted with a savory adobo marinade and caramelized plantains for a sweet-savory harmony that captures Puerto Rican comfort cooking. This Puerto Rican-inspired sheet-pan recipe, ready in about 60 minutes, pairs chicken thighs, adobo seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 20 min Cook: 40 min Serves 4 Puerto Rican cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat 1.5 lbs chicken thighs dry with paper towels. In a bowl, mix 2 tbsp adobo seasoning with 1 tbsp olive oil. Toss chicken thighs in the mixture until evenly coated.
  2. Step 2: Place chicken thighs skin-side up on a large sheet pan. Add 3 medium sliced plantains (1/2-inch thick) and 1 medium thinly sliced onion to the pan. Sprinkle with 4 minced garlic cloves, 1/4 tsp salt, and 1 tbsp lime juice.
  3. Step 3: Roast for 35-40 minutes, flipping plantains halfway through, until chicken reaches 165°F internal temperature and plantains are golden-brown.
  4. Step 4: Remove from oven and immediately sprinkle with 1/4 cup chopped cilantro. Serve with remaining pan juices.

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