Roasted Chicken with Plantain and Cilantro-Lime Glaze
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes like you spent way more time in the kitchen. Roasted chicken thighs stay incredibly juicy and flavorful, while the plantains get beautifully caramelized alongside them. The cilantro lime glaze brings everything together with bright, fresh flavors that feel special without any fuss. Plus, cilantro is packed with antioxidants and helps with digestion, making this dish as nourishing as it is delicious. It's simple enough for a busy Tuesday but impressive enough to serve to guests.
Ella x
Ingredients
- 8chicken thighs(bone-in, skin-on)
- 3ripe plantains(yellow with black spots, peeled and cut into 2-inch rounds)
- 4 tablespoonsolive oil(divided)
- 1½ teaspoonskosher salt
- 1 teaspoonblack pepper
- 118 mlfresh cilantro(chopped)
- 2lime(juiced)
- 4garlic cloves(minced)
- 1red bell pepper(diced)
- 1onion(medium, cut into wedges)
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- 2 tablespoonshoney
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the chicken thighs dry with paper towels, then season generously on both sides with salt, black pepper, cumin, and smoked paprika.
Tip: Drying the chicken helps it develop a crispy, golden skin when roasted.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Working in batches, sear the chicken thighs skin-side down for 4-5 minutes until golden, then flip and sear for another 2-3 minutes. Transfer to a plate.
Tip: Don't move the chicken too much while searing to ensure proper browning.
- 3
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the plantain rounds and cook for 2 minutes per side until lightly golden. Remove and set aside with the chicken.
Tip: Plantains brown quickly, so watch carefully to prevent burning.
- 4
To the skillet, add the diced onion, bell pepper, and minced garlic. Sauté for 2-3 minutes until fragrant and slightly softened.
Tip: These aromatics will create a flavorful base beneath the roasting chicken.
- 5
Return the chicken thighs to the skillet, skin-side up, nestling them among the vegetables. Arrange the plantain rounds around the chicken. Transfer the skillet to the preheated oven.
Tip: Keeping the skin facing up ensures it stays crispy during roasting.
- 6
Roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the skin is deeply browned and crispy.
Tip: Use a meat thermometer inserted into the thickest part of the thigh without touching bone.
- 7
While the chicken roasts, prepare the cilantro-lime glaze by whisking together the fresh cilantro, lime juice, honey, and a pinch of salt in a small bowl.
Tip: Make the glaze just before serving so the cilantro remains vibrant and fresh.
- 8
Remove the skillet from the oven and drizzle the cilantro-lime glaze over the chicken and plantains. Let rest for 5 minutes before serving directly from the skillet.
Tip: Resting allows the juices to redistribute, keeping the meat moist and tender.
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