Smoky Chipotle Chicken Sheet Pan

$- 4 boneless, skinless chicken thighs - 2 tablespoons chipotle adobo sauce - 1 tablespoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 tablespoon olive oil - Salt and pepper to taste - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges - 1 cup cherry tomatoes, halved - Fresh cilantro, for garnish - Lime wedges, for serving The star of this dish is the chicken thighs. They stay juicy and tender while roasting. The chipotle adobo sauce gives the chicken a smoky, spicy kick. You can find this sauce in most grocery stores. Next, the smoked paprika adds depth. It enhances the flavor and gives a nice color. Garlic and onion powders bring in that savory touch. They make everything taste better! Then, we have fresh vegetables. Red and yellow bell peppers add sweetness and crunch. The red onion gives a mild bite. Cherry tomatoes burst with juice and flavor. Together, they roast beautifully and soak up the chicken's tasty juices. For garnishing, fresh cilantro adds a bright flavor. It pairs well with the smokiness. Lime wedges on the side are perfect for squeezing over your meal. They balance the dish with a zesty kick. Gather these ingredients, and you're ready to create a smoky chipotle chicken sheet pan meal that everyone will love! To start, you need to marinate the chicken thighs. In a large bowl, mix chipotle adobo sauce, smoked paprika, garlic powder, onion powder, olive oil, salt, and pepper. This mix gives the chicken a rich flavor. Once you have the marinade ready, add the chicken thighs. Make sure each thigh gets a nice coat of the sauce. Let the chicken sit for at least 15 minutes. If you have time, marinate it overnight. This step makes the flavors even better. Next, it’s time to prepare the vegetables. Choose fresh red and yellow bell peppers, a red onion, and some cherry tomatoes. Slice the peppers and cut the onion into wedges. Place them on a large sheet pan. Drizzle some olive oil over the veggies and sprinkle with salt and pepper. Toss everything to ensure they are well coated. This simple step makes the vegetables tasty and bright. Now, let’s roast everything together! Preheat your oven to 425°F (220°C). Make space on the sheet pan for the marinated chicken thighs. Place them among the seasoned veggies. Drizzle any leftover marinade from the bowl over the vegetables. This adds even more flavor. Roast the pan in the oven for 25-30 minutes. The chicken should be cooked through, reaching an internal temperature of 165°F (74°C). The veggies should become tender and slightly charred. To check for doneness, use a meat thermometer for the chicken. Once it’s done, take the pan out and let it sit for a few minutes. This allows the juices to settle, making every bite juicy and delicious. For the best flavor, marinate the chicken for at least 15 minutes. If you can, let it sit overnight. This gives the spices time to soak into the meat. When you add the chicken to the marinade, make sure each piece is well coated. This ensures every bite is packed with flavor. To get great roasted veggies, cut them into even pieces. This helps them cook evenly. Toss them with olive oil, salt, and pepper before roasting. This adds flavor and helps them brown nicely. To keep chicken juicy, don’t overcook it. Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C). Fresh herbs really brighten up the dish. I love using cilantro for its fresh taste. Just sprinkle it on right before serving. Lime wedges are also a must. They add a nice zing when squeezed over the chicken and veggies. This touch enhances the smoky flavor and makes it more vibrant. {{image_2}} You can switch out chicken thighs for other cuts of meat. Chicken breasts work well, but they can dry out faster. For a more juicy option, try chicken drumsticks. If you want a vegan or vegetarian meal, use firm tofu or tempeh. Marinate the tofu just like the chicken. You can also use hearty veggies like portobello mushrooms or eggplant. To make the dish even better, add spices like cumin or cayenne pepper. These spices can boost the heat and flavor. If you enjoy a smoky taste, consider adding more smoked paprika. Mix in different vegetables for variety. Zucchini, carrots, or even sweet potatoes can change the dish. Each veggie adds its own twist, making it unique. You can grill the chicken for a smoky flavor. Just marinate as usual and place it on the grill. Cook until the chicken reaches 165°F. If you prefer baking, the sheet pan method works great. It allows the veggies to roast nicely, mixing their flavors with the chicken. For a slow cooker version, marinate the chicken and veggies. Place them in the slow cooker on low for about 6 hours. This method keeps everything juicy and tender. To store leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. This helps keep the flavors fresh. Your leftovers will last about 3 to 4 days in the fridge. For reheating, I recommend using the oven. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes. This method helps keep the chicken juicy. If using a microwave, cover the dish to keep moisture in. Add a splash of water to prevent dryness. To freeze the dish, let it cool completely. Place chicken and veggies in freezer-safe bags. Squeeze out as much air as possible. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight. For quick thawing, you can use the microwave’s defrost setting. To make the chicken spicier, add more chipotle adobo sauce. You can also mix in some cayenne pepper. Another great option is to add fresh jalapeños. Adjust the heat to your taste. Remember, start small and taste as you go. Yes, you can use boneless, skinless chicken breasts. However, they cook faster than thighs. Check them after 20 minutes. The flavor will be milder too, so consider adding more spice. Keep an eye on the internal temperature to avoid dryness. Pair this chicken with rice or quinoa for a filling meal. Grilled corn or a fresh salad works well too. Roasted potatoes can complement the smoky flavor nicely. You can also serve with warm tortillas for a fun twist. To know if the chicken is done, check the internal temperature. It should reach 165°F (74°C). Use a meat thermometer for best results. Cut into the thickest part of the chicken; the juices should run clear, not pink. You've learned how to make smoky chipotle chicken with fresh veggies. We explored key ingredients, marination techniques, and cooking tips. Remember to store your leftovers properly and reheat them with care. Feel free to try different vegetables or cooking methods for variety. Whether you stick with chicken thighs or switch to a plant-based option, this dish remains versatile. Enjoy your delicious meals and share them with others!$

Discover the mouthwatering flavors of Smoky Chipotle Chicken Sheet Pan that's perfect for a weeknight dinner! This easy recipe combines juicy chicken thighs with vibrant veggies for a healthy, delicious meal. In just 45 minutes, you'll have a savory dish that's bursting with smoky heat and fresh cilantro. Ready to impress your taste buds? Click through to explore the full recipe and start cooking today!

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Ingredients

4 boneless, skinless chicken thighs

2 tablespoons chipotle adobo sauce (from canned chipotle peppers)

1 tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon olive oil

Salt and pepper to taste

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, cut into wedges

1 cup cherry tomatoes, halved

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Preheat your oven to 425°F (220°C).

In a large bowl, combine the chipotle adobo sauce, smoked paprika, garlic powder, onion powder, olive oil, salt, and pepper. Mix well to create a marinade.

Add the chicken thighs to the marinade, ensuring each piece is coated evenly. Let it marinate for at least 15 minutes (or up to overnight in the refrigerator for more depth of flavor).

While the chicken marinates, prepare the vegetables. On a large sheet pan, add the red bell pepper, yellow bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat.

Make space on the sheet pan for the chicken thighs and place them amongst the vegetables. Drizzle any remaining marinade from the bowl over the veggies.

Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender and slightly charred.

Once done, remove from the oven and let it sit for a few minutes.

Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the chicken and veggies.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4