One-Pan Cilantro Lime Chicken Thighs with Roasted Potatoes & Green Beans

This one-pan cilantro lime chicken is an easy dinner with roasted potatoes and green beans all cooked in the same skillet. The chicken and vegetables are seasoned with cumin and oregano, then everything is topped with a fresh cilantro lime sauce.

Ingredient Notes

• Chicken thighs — You can leave the skin on if you prefer. Boneless thighs will also work, but they’ll cook faster.
• Eastern white potatoes — Russet or Yukon Gold potatoes will also work.
• Green beans — Fresh green beans work best here.
• Lime juice — One tablespoon gives it a nice lime flavor. Add more if you like.
• Jalapeño — Mine was pretty mild. Use more or less depending on how much heat you like.

Recipe Tips

• Cut the potatoes into similar-size pieces so they cook evenly.
• Once the chicken is cooked through, take it out of the skillet while the potatoes and green beans finish roasting.

Grace

One-Pan Cilantro Lime Chicken Thighs with Roasted Potatoes & Green Beans

This easy one-pan dinner includes chicken, potatoes, and green beans all cooked together, with a fresh cilantro lime sauce that gives it a bright, tangy finish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 3 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Ingredients

  

Chicken & Vegetables

• 3 bone-in skinless chicken thighs
• 1 pound Eastern white potatoes scrubbed and cut into 1½-inch pieces
• 12 ounces fresh green beans trimmed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon extra-virgin olive oil for the green beans
• Pinch of fine sea salt for the green beans

Cilantro Lime Sauce

• ½ cup loosely packed fresh cilantro leaves and tender stems finely chopped
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lime juice
• 1 small garlic clove finely grated
• Small thumbnail-size piece of jalapeño finely minced (remove the seeds for less heat)
• ¼ teaspoon fine sea salt
• 2 pinches freshly ground black pepper

You’ll Need

• 12-inch cast iron skillet or large rimmed sheet pan
• Large mixing bowl
• Small mixing bowl
• cutting board
• Chef's knife

Instructions

 

1. Preheat the oven to 350°F.
2. Pat the chicken thighs dry with paper towels.
3. Add the chicken thighs and potatoes to a large bowl. Add 2 tablespoons olive oil, cumin, oregano, salt, and black pepper. Toss until the chicken and potatoes are evenly coated.
4. Arrange the potatoes around the outside of a cast iron skillet or sheet pan. Place the chicken thighs in the center in a single layer.
5. Roast for 25 minutes.
6. Toss the green beans with 1 teaspoon olive oil and a pinch of salt.
7. Remove the skillet from the oven. Stir the potatoes and add the green beans around the chicken.
8. Return the skillet to the oven and continue roasting for 20 to 25 minutes, or until the chicken is cooked through.
9. Transfer the chicken to a plate and set aside. Increase the oven temperature to 425°F. If the green beans are done to your liking, take them out. Stir the potatoes and continue roasting for about 15 minutes, or until fork-tender and lightly browned.
10. While the potatoes and green beans finish roasting, make the cilantro lime sauce. Add the cilantro, olive oil, lime juice, grated garlic, jalapeño, salt, and black pepper to a small bowl. Stir until combined.
11. Remove the skillet from the oven and return the chicken to the skillet. Let everything rest for about 5 minutes.
12. Spoon about two-thirds of the cilantro lime sauce over the chicken, potatoes, and green beans. Gently toss the potatoes and green beans to lightly coat them.
13. Drizzle the remaining cilantro lime sauce over the chicken just before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days

Serving Ideas

Pair this dish with your favorite salad and sliced avocado.

Make it Your Own

• Swap the green beans for cauliflower, asparagus, brussels sprouts or broccoli.
• Make a chimicurri sauce with parsley instead.