Sheet Pan Citrus-Glazed Chicken with Sweet Plantains

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

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 with a bright citrus glaze and tender sweet plantains, all cooked together on one pan for an easy, flavorful meal. This Caribbean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, ripe plantains, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 Caribbean cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces bone-in, skin-on chicken thighs
2 medium ripe plantains
1/2 cup orange juice
2 tbsp lime juice
2 tbsp honey
3 garlic cloves, minced
3 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 1/2 tsp salt
1 tsp black pepper
2 tbsp fresh cilantro, chopped

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F. In a small bowl, whisk together 1/2 cup orange juice, 2 tbsp lime juice, 2 tbsp honey, 3 minced garlic cloves, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper until combined and fragrant.
Step 2: Pat dry 6 bone-in, skin-on chicken thighs and place on a large rimmed sheet pan. Peel and slice 2 medium ripe plantains into 1/2-inch thick diagonal slices and arrange around the chicken.
Step 3: Pour the citrus glaze evenly over the chicken thighs and plantains, turning plantains once to coat. Roast in the oven for 35-40 minutes, basting once halfway through, until chicken skin is crispy and internal temperature reaches 165°F, and plantains are tender and caramelized.
Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh cilantro over the dish before serving.