Sheet Pan Chipotle-Lime Chicken with Roasted Poblano Peppers

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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 smoky chipotle and bright lime, paired with charred poblano peppers for a bold Tex-Mex flavor. This Mexican-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, chipotle chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 40 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
2 tsp chipotle chili powder
1 tsp ground cumin
1 tsp garlic powder
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 tbsp olive oil
2 tbsp fresh lime juice
3 medium, halved and seeded poblano peppers
1/4 cup chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, mix 2 tsp chipotle chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper with 3 tbsp olive oil and 2 tbsp fresh lime juice to form a marinade.
Step 2: Pat dry 6 bone-in, skin-on chicken thighs and rub the chipotle-lime marinade evenly all over the chicken. Arrange the chicken skin-side up on a large rimmed sheet pan.
Step 3: Place 3 halved and seeded poblano peppers skin-side down around the chicken on the sheet pan. Roast for 35-40 minutes until the chicken skin is crispy and an internal temperature of 165°F is reached, and the poblanos are tender and slightly charred.
Step 4: Remove from oven and let chicken rest 5 minutes. Chop the roasted poblanos roughly and sprinkle 1/4 cup chopped fresh cilantro over the chicken and peppers.
Step 5: Serve with lime wedges for squeezing over the chicken for an extra bright finish.