Sheet Pan Chipotle-Lime Chicken with Roasted Poblano Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 55 minutes turns bone-in, skin-on chicken thighs, chipotle chili powder, ground cumin into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve with lime wedges for squeezing over the chicken for an extra bright finish.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Chipotle-Lime Chicken with Roasted Poblano Peppers take to make?

Total time is about 55 minutes (15 min prep + 40 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 Chipotle-Lime Chicken with Roasted Poblano Peppers?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Sheet Pan Chipotle-Lime Chicken with Roasted Poblano 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 Chipotle-Lime Chicken with Roasted Poblano Peppers 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 Chipotle-Lime Chicken with Roasted Poblano Peppers?

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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