Sheet Pan Honey-Lime Chicken with Roasted Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted on a sheet pan with sweet bell peppers and a tangy honey-lime glaze for an easy, flavorful dinner. This caribbean-inspired chicken (gluten free) ready in about 55 minutes pairs bone-in chicken thighs, olive oil, honey 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 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp honey, 2 tbsp fresh lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until combined.
  2. Step 2: Arrange 6 bone-in chicken thighs, skin-side up, on a large rimmed baking sheet and scatter 1 large sliced red bell pepper and 1 large sliced yellow bell pepper around the chicken. Brush the honey-lime glaze generously over the chicken and peppers.
  3. Step 3: Roast in the preheated oven for 35-40 minutes, until the chicken skin is golden and crisp and the internal temperature reaches 165°F. Stir the peppers halfway through roasting for even caramelization.
  4. Step 4: Remove from the oven and let rest for 5 minutes. Garnish with 2 tbsp chopped fresh cilantro before serving.

Frequently asked questions

How long does Sheet Pan Honey-Lime Chicken with Roasted Bell 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 Honey-Lime Chicken with Roasted Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Sheet Pan Honey-Lime Chicken with Roasted Bell 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 Honey-Lime Chicken with Roasted Bell 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.

Is Sheet Pan Honey-Lime Chicken with Roasted Bell Peppers gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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