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 simply seasoned with cumin and oregano, then everything is finished with a fresh cilantro lime sauce.

I added the sauce after everything is cooked so the cilantro stays fresh and you can really taste the lime, garlic, and jalapeño.

Why You’ll Love this Recipe

• It’s a full meal in one pan. You have chicken, potatoes, and green beans all in one skillet.
• The cilantro lime sauce adds a lot of fresh flavor. It’s added after roasting instead of cooking in the oven.
• It’s easy to adjust. Add more lime or jalapeño depending on how you like it.
• Cleanup is pretty simple. Everything roasts in the same pan.

Ingredient Notes

• Chicken thighs — I used bone-in, skinless chicken thighs. I usually buy chicken thighs with the skin on and remove it myself because it’s often cheaper that way. You can leave the skin on if you prefer. Boneless thighs will also work, but they’ll cook faster.
• Eastern white potatoes — Cut them into roughly 1½-inch pieces so they cook evenly. Russet or Yukon Gold potatoes will also work.
• Green beans — These are added later since they don’t need as much time in the oven as the chicken and potatoes.
• Cilantro — I used the leaves and tender upper stems.
• Lime juice — One tablespoon gave me enough lime flavor, but you can always add a little more if you want it more limey.
• Jalapeño — I used a small thumbnail-size piece without many seeds, so the sauce was pretty mild. If you don’t like much heat, use less or leave it out. I love the combination of jalapeño, lime, and cilantro—the lime adds a nice brightness that balances everything out.

Recipe Tips

• Cut the potatoes into similar-size pieces so they cook evenly.
• Add the green beans later so they don’t get too soft.
• Once the chicken is cooked through, take it out of the skillet while the potatoes and green beans finish roasting.
• Add the cilantro lime sauce after everything is finished cooking so the cilantro stays fresh.

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.

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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. Stir the potatoes and green beans and continue roasting for about 15 minutes, or until the potatoes are 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.
• If you have extra cilantro lime sauce, store it separately and add it after reheating.
• Add more lime juice or jalapeño to the sauce to taste.

Serving Ideas

This is already a full meal with the chicken, potatoes, and green beans, so you don’t really need much else with it. I like serving it with extra cilantro lime sauce or lime wedges on the side.

Make it Your Own

• Add more jalapeño if you like more heat, or leave it out if you don’t. You can also add another squeeze of lime if you want more lime flavor.
• You can swap the green beans for another vegetable that roasts well, depending on what you have.