📍 Where this dish comes from: Yucatán · Chichén Itzá
Discover the history of this region →
Discover the history of this region →
Servings: 6 servings
Calories: 340kcal
Ingredients
- 6 bone-in skin-on chicken thighs, about 2 lb; sub: drumsticks or wings
- 2 tbsp olive or avocado oil sub: melted butter
- 2 tsp chili powder sub: chipotle powder
- 1 tsp ground cumin sub: smoked paprika
- 1 tsp garlic powder sub: 3 minced garlic cloves
- 1 tsp salt sub: seasoned salt
- 1/2 tsp black pepper sub: crushed red pepper
- 2 limes juice + wedges; sub: lemons
- 2 large bell peppers sliced; sub: poblano or mini peppers
- 2 medium zucchini sliced 1/2″ thick; sub: yellow squash
- 2 tbsp fresh cilantro garnish; sub: parsley
Instructions
- Prep the dry rub: Mix chili powder, cumin, garlic powder, salt, and pepper.
- Season chicken: Pat thighs dry, coat with oil, then rub spice mix all over (under skin if possible).
- Arrange sheet pan: Spread peppers & zucchini on a rimmed pan. Drizzle with 1 Tbsp oil and toss with a pinch of salt. Nestle thighs skin-side up on top; squeeze 1 lime over everything.
- Bake: Roast at 425°F (220°C) for 35-40 min until chicken hits 175°F and skin is deep golden. Broil 2 min for extra crisp.
- Finish: Rest 5 min. Sprinkle cilantro and serve with lime wedges.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 26g | Fat: 23g
Tried this recipe?Let us know how it was!
About This Dish
Crispy, spice-rubbed chicken thighs roast on a single pan alongside bell-pepper strips and zucchini rounds, soaking up smoky chili, bright lime, and garlicky goodness as they sizzle.
Health Benefits
- Chicken thighs provide the protein and fat that make this dish filling.
- Bell peppers and zucchini round out the plate without adding meaningful carbs.
Pairs Well With
- Nopales, Radish & Queso Fresco Salad
- Cheesy Jalapeño Cauliflower Bake