Paleo Sheet Pan Cilantro-Lime Chicken Thighs with Brussels Sprouts & Carrots
Total time1 hr 15 min
Prep time20 min
Cook time40 min
5.0(11)
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup fresh cilantro leaves and tender stems, packed
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 3 cloves garlic, roughly chopped
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp fine sea salt
- ¼ tsp black pepper
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
For the vegetables
- 1 lb brussels sprouts, trimmed and halved
- ¾ lb carrots (about 4 medium), peeled and cut into 1-inch pieces
- 2 tbsp extra-virgin olive oil
- ½ tsp fine sea salt
- ¼ tsp black pepper
For serving
- lime wedges, for serving (optional)
- fresh cilantro leaves, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18x13-inch rimmed sheet pan with foil and set aside.
- 2
Combine the cilantro, 3 tbsp olive oil, lime juice, lime zest, garlic, cumin, turmeric, smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper in a small food processor or blender and process until a coarse paste forms, about 30 seconds.
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