Sheet Pan Chili-Lime Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Juicy chicken thighs marinated in a zesty chili-lime sauce, roasted alongside a medley of colorful vegetables for a vibrant, flavorful meal. This Mexican-inspired chicken recipe, ready in about 75 minutes, pairs bone-in chicken thighs, olive oil, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, cut into 1-inch pieces red bell pepper
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into wedges red onion
• 1/4 cup chopped (for garnish) fresh cilantro

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Instructions

1. Step 1: In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lime juice, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until combined. Add 6 bone-in chicken thighs and toss to coat evenly. Marinate for at least 30 minutes in the refrigerator.
2. Step 2: Preheat oven to 425°F. Arrange the marinated chicken thighs on a large sheet pan. Spread 1 large red bell pepper cut into 1-inch pieces, 2 sliced medium zucchinis (1/2-inch rounds), and 1 medium red onion cut into wedges evenly around the chicken.
3. Step 3: Roast in the preheated oven for 30-35 minutes, turning the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and vegetables are tender with slightly caramelized edges.
4. Step 4: Remove from oven and sprinkle with 1/4 cup chopped fresh cilantro before serving for a burst of fresh flavor.