Chili and Lime Roasted Chicken Thighs

This chicken recipe will spice up your weekly routine and requires no pan searing (YES!). It's flavorful, unique, and so good leftover! I made it for my mom, who often gets sick of her usual weekly meals, and she was so into it! She doesn't eat the crispy skin but the chicken is still so flavorful when it's taken off. Personally, I love the crispy skin!

Chili and Lime Chicken Thighs #glutenfree #chicken #whole30

Chicken is easily overdone during the week so this recipe will change things up. Serve with some rice or cauliflower rice (if Whole30 or Paleo) and veggies for a perfectly balanced meal.

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Chili and Lime Roasted Chicken Thighs
Spice up your weekly chicken meals with this easy chicken dish!
  • 1 t extra virgin olive oil
  • 4 chicken thighs, bone in, skin on and trimmed of excess skin*
  • 1 lime
  • 1/2 t ground cumin
  • 1/4 t (optional) cayenne pepper
  • 1/4 t garlic powder
  • 1/2 t chili powder
  • 1/8 t ground tumeric
  • 1/8 t ground paprika
  • 1/4 t salt
  • 2 grinds fresh black pepper
1. Preheat oven to 425. Drizzle olive oil in a small baking dish (8x8 should be fine)2. Place chicken thighs, skin side up. Halve the lime and juice both halves evenly over the chicken. 3. In a small bowl mix together the remainder of the ingredients. Sprinkle mixture over the thighs and then use your fingers to massage it in. 4. Place dish in preheated oven and bake for 40-45 minutes or until the chicken is cooked through, no longer pink in the middle, and reached an internal temperature of 165 F. *the best way to trim fat is with clean kitchen shears
Prep time: Cook time: Total time: Yield: 4 thighs
Chili and Lime Chicken Thighs #glutenfree #chicken #whole30

Listening to: the El Camino album by the Black Keys