Sheet Pan Chili-Lime Chicken with Roasted Sweet Peppers

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

Juicy chicken thighs marinated in a zesty chili-lime sauce, roasted alongside sweet bell peppers for a colorful, flavorful sheet pan dinner. This mexican-inspired chicken (gluten free) ready in about 75 minutes pairs bone-in chicken thighs, lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 40 min Cook: 35 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp smoked paprika, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until well combined to create the marinade.
  2. Step 2: Add 6 bone-in chicken thighs to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 30 minutes or up to 2 hours to absorb the flavors.
  3. Step 3: Preheat the oven to 425°F. Arrange the marinated chicken thighs on a sheet pan and scatter 2 sliced red bell peppers and 1 sliced yellow bell pepper evenly around the chicken.
  4. Step 4: Roast in the preheated oven for 30-35 minutes, turning the chicken and vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the peppers are tender with slightly charred edges.
  5. Step 5: Remove from oven and sprinkle 2 tbsp chopped fresh cilantro over the chicken and peppers before serving.

Frequently asked questions

How long does Sheet Pan Chili-Lime Chicken with Roasted Sweet Peppers take to make?

Total time is about 75 minutes (40 min prep + 35 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 Sheet Pan Chili-Lime Chicken with Roasted Sweet Peppers?

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 Sheet Pan Chili-Lime Chicken with Roasted Sweet Peppers?

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 Sheet Pan Chili-Lime Chicken with Roasted Sweet Peppers for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

Is Sheet Pan Chili-Lime Chicken with Roasted Sweet Peppers gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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