Chili Roasted Chicken Breasts or Thighs
Infused with bold spices and a zesty twist of lime, this Chili Roasted Chicken Breasts or Thighs recipe is a quick and flavorful way to elevate your weeknight dinner game. Featuring a smoky, aromatic spice blend of chili powder, smoked paprika, garlic, and cumin, each piece of chicken—whether bone-in or boneless—bakes to juicy perfection in just 30–40 minutes. The lime zest and juice add a bright, citrusy kick, while a sprinkle of fresh cilantro provides the perfect herbaceous finish. Ideal for busy cooks, this recipe is simple to prepare yet packed with vibrant flavors, offering a versatile main dish that pairs beautifully with roasted vegetables, fluffy rice, or a crisp green salad. Perfectly seasoned, perfectly roasted, and irresistibly delicious, this one-pan dish will easily become a family favorite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts or thighs (bone-in or boneless)
- 2 tablespoons olive oil
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.75 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional, for extra heat)
- 1 whole lime (zested and juiced)
- 2 tablespoons fresh cilantro (for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a small bowl, mix the chili powder, smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, salt, black pepper, and red pepper flakes (if using).
Pat the chicken breasts or thighs dry with paper towels to remove excess moisture.
Drizzle the chicken with olive oil and rub the spice mixture evenly over all sides of each piece, ensuring it is well coated.
Place the chicken on the prepared baking sheet in a single layer, skin-side up if using bone-in cuts.
Zest the lime over the chicken, then halve the lime and squeeze the juice evenly over the pieces.
Roast the chicken in the preheated oven for 25–30 minutes (boneless cuts) or 35–40 minutes (bone-in cuts), or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
Remove the chicken from the oven and let it rest for 5 minutes to retain its juices.
Garnish with freshly chopped cilantro before serving.
Serve with your choice of sides, such as roasted vegetables, rice, or a simple green salad.
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2953 mg | 128% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 1.5 g | ||
| Protein | 217.7 g | 435% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 142 mg | 11% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2000 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
