Sheet Pan Citrus-Chipotle Glazed Chicken with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A vibrant sheet pan chicken dish featuring a smoky chipotle and citrus glaze paired with caramelized roasted vegetables. This mexican-inspired sheet pan ready in about 50 minutes turns pounds boneless skinless chicken thighs, peppers chipotle peppers in adobo sauce, fresh orange juice 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 380 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.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 2 peppers chipotle peppers in adobo sauce
• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 2 tbsp honey
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 3 medium carrots, cut into 1-inch chunks
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 1/4 cup, chopped fresh cilantro leaves

Instructions

1. Step 1: Preheat the oven to 425°F. In a blender, combine 2 chipotle peppers in adobo sauce, 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, 2 tbsp honey, 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth to make the glaze.
2. Step 2: Place 1.5 pounds boneless skinless chicken thighs, 3 medium carrots cut into 1-inch chunks, 1 large red bell pepper cut into 1-inch pieces, and 1 medium red onion cut into wedges on a large sheet pan. Drizzle the remaining 1 tbsp olive oil over vegetables and chicken; toss to coat evenly.
3. Step 3: Brush half of the chipotle-citrus glaze over the chicken thighs, reserving the rest for later. Spread the vegetables around the chicken in a single layer.
4. Step 4: Roast in the preheated oven for 25 minutes, then brush the chicken thighs with the remaining glaze and roast for an additional 10 minutes until the chicken is cooked through and vegetables are tender and caramelized at the edges.
5. Step 5: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the entire pan before serving.