Sheet Pan Chili-Lime Chicken with Roasted Vegetables
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 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove from oven and sprinkle with 1/4 cup chopped fresh cilantro before serving for a burst of fresh flavor.
Frequently asked questions
How long does Sheet Pan Chili-Lime Chicken with Roasted Vegetables 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 Vegetables?
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 Vegetables?
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 Vegetables 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 Sheet Pan Chili-Lime Chicken with Roasted Vegetables?
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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