Sheet Pan Chipotle-Lime Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Tender chicken thighs marinated in smoky chipotle and fresh lime, roasted alongside colorful seasonal vegetables for a balanced, flavorful dinner. This Mexican-inspired chicken recipe, ready in about 80 minutes, pairs bone-in chicken thighs, chipotle peppers in adobo sauce, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 2 tbsp, minced chipotle peppers in adobo sauce
• 3 tbsp fresh lime juice
• 3 tbsp olive oil
• 4, minced garlic cloves
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium, sliced into 1-inch strips bell peppers
• 1 large, cut into 1-inch wedges red onion
• 2 medium, cut into 1/2-inch thick rounds zucchini
• 1/4 cup, chopped fresh cilantro leaves

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 2 tbsp minced chipotle peppers in adobo sauce, 3 tbsp fresh lime juice, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until well combined.
2. Step 2: Add 6 bone-in chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. Step 3: Preheat your oven to 425°F (220°C). Arrange the marinated chicken thighs on a large sheet pan, skin side up.
4. Step 4: Distribute 2 sliced medium bell peppers, 1 large red onion cut into wedges, and 2 medium zucchini sliced into 1/2-inch rounds around the chicken on the pan.
5. Step 5: Roast for 35-40 minutes until the chicken skin is crispy and internal temperature reaches 165°F (74°C), and the vegetables are tender and slightly caramelized.
6. Step 6: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro leaves over the top before serving for a fresh, vibrant finish.