Category: Oven

When it comes to meal prep, we’re all about keeping it simple, juicy, and downright delicious—and this Baked Cilantro Chicken Thighs recipe checks every box. Think: herbaceous cilantro, zesty lime, sweet honey, and a golden roasted finish that will make your taste buds sing (yes, sing). This recipe is perfect for busy folks who want big flavor without spending hours in the kitchen.

Let’s get right into it—and don’t worry, this is meal prep made easy with a whole lot of flair.

• Olive Oil: Olive oil acts as the carrier of flavor, helping the marinade stick to the chicken and penetrate it deeply. It also gives everything a luscious, roasted finish and keeps the chicken and veggies from drying out in the oven.
• Lime Juice: Lime brings the zing! It tenderizes the chicken slightly, balances out the honey’s sweetness, and enhances the natural flavors of the herbs and spices. That fresh citrus flavor pops after baking, too.
• Honey: This touch of sweetness helps balance the acidity from the lime and rounds out the herbal sharpness from the cilantro and garlic. It also helps caramelize the chicken and veggies as they roast, adding color and a subtle glaze.
• Salt: It’s simple, but essential. Salt enhances every other flavor in the dish and brings out the natural umami in the chicken.
• Garlic Powder + Paprika + Black Pepper: These spices add background warmth, smokiness, and complexity. Garlic powder boosts the garlicky depth, paprika brings a soft smokiness and beautiful color, and black pepper adds a subtle kick.
• Red Bell Pepper: These colorful strips roast into sweet, tender bites that contrast beautifully with the savory chicken. They’re not only delicious, but also boost your meal prep with extra fiber, antioxidants, and vitamin C.
• Red Onion: Red onion becomes sweet and caramelized when roasted—adding another layer of flavor and a bit of texture to each bite. When it mixes with the chicken juices and marinade, it soaks up that flavor and brings a touch of magic.

1. Preheat your oven to 400°F (200°C). This ensures it’s hot and ready by the time you’ve prepped everything.
2. Make the marinade: In a blender or food processor, combine the chopped cilantro, garlic cloves, ¼ cup olive oil, lime juice, honey, salt, garlic powder, paprika, and black pepper. Blend until everything is well combined and forms a smooth green marinade. Set aside.
3. Prepare the chicken: Place the chicken thighs in a large baking dish or casserole dish, skin side up if using skin-on. Pour about ¾ of the marinade over the chicken. Use a basting brush or spoon to spread the marinade all over the surface of the chicken so it’s fully coated. Reserve the remaining ¼ of the marinade in a small bowl—this will be your dipping sauce after baking.
4. Add vegetables: Slice the red bell pepper and red onion into thin strips. Scatter them over and around the chicken in the baking dish. Drizzle the vegetables with the remaining 1 tablespoon of olive oil to help them roast and caramelize.
5. Bake the dish: Place the baking dish on the middle rack of your preheated oven. Bake for 35 to 45 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (use a meat thermometer to check). The chicken should be golden brown, and the vegetables should be tender.
6. Rest and serve: Once baked, let the chicken rest for about 5 minutes before serving. This helps keep the juices inside. You can drizzle the extra reserved marinade over the chicken when serving or use it as a dipping sauce.
7. Portion for meal prep: Once the dish has cooled slightly, divide the chicken and vegetables into your meal prep containers. Pair with your favorite side dishes like rice, roasted veggies, or tortillas.

Hey hey, beginner home cooks! If you’re trying to eat healthier without giving up bold, delicious flavors (because who wants boring chicken, right?), then this Roasted Sambal & Honey Glazed Chicken is about to rock your meal prep world. It’s savory, spicy, sweet, and totally satisfying—just like your favorite takeout, but made at home with fresh ingredients and good-for-you vibes.

• Soy Sauce: Soy sauce is the salty, umami-rich base of the marinade. It brings depth and that “savory” satisfaction to the dish—like the comforting flavor you get in stir-fried takeout. It also helps to tenderize the chicken and lock in moisture during roasting.
• Fish Sauce: Fish sauce adds a punch of umami (that deep, complex savoriness) with just a touch of funk. Don’t let the smell scare you—when it’s cooked, it blends right in and enhances the other ingredients without standing out on its own. It’s like the secret weapon of Southeast Asian cooking!
• Lime Juice: This gives the marinade a bright, citrusy tang that balances the richness of the chicken and the sweetness from the honey. The acid also helps tenderize the chicken and keeps it juicy and flavorful.
• Honey: Honey adds natural sweetness and creates that sticky-glazed finish when the chicken roasts. It caramelizes beautifully in the oven and balances out the spice from the sambal chili paste.
• Ginger Paste: Ginger brings a zesty, slightly peppery note that adds warmth and brightness. It also helps cut through the richness of the soy sauce and chicken, making every bite taste clean and fresh.
• Minced Garlic: Garlic gives the dish a bold, savory backbone and layers in even more depth. When it roasts with the chicken, it becomes mellow and slightly sweet—pure flavor heaven.
• Sambal Chili Paste: Sambal is where the heat comes in! It’s a chili-based condiment that’s spicy, tangy, and just a little garlicky. It gives this dish that fiery edge and makes it super satisfying for anyone who loves a kick of spice (think spicy takeout wings or Korean BBQ).
• Red Onions (Sliced): Red onions add a sweet, mellow sharpness once roasted. They soften up beautifully in the oven and soak up the marinade flavors, adding a subtle crunch and color to each bite.
• Cilantro (Chopped): Fresh cilantro adds an herby, slightly citrusy pop of freshness that brightens the whole dish. It’s the perfect contrast to the sweet, salty, and spicy marinade, and it ties everything together with a fresh finish.

1. Make the marinade: In a medium mixing bowl, combine the soy sauce, fish sauce, lime juice, honey, ginger paste, minced garlic, sambal chili paste, and chopped cilantro. Stir everything together until it’s well mixed—this is your marinade, and it’s packed with flavor!
2. Marinate the chicken: Place the chicken thighs into the bowl with the marinade. Use a spoon or clean hands to coat each piece of chicken thoroughly, making sure every part is covered. Cover the bowl with a lid or plastic wrap and place it in the refrigerator. Let it marinate for at least 30 minutes, but if you have time, let it sit for a few hours or even overnight for deeper flavor.
3. Prep for roasting: When you’re ready to cook, preheat your oven to 400°F. Line a baking sheet with parchment paper or foil (this makes cleanup easier), and lightly coat it with oil or nonstick spray to prevent sticking.
4. Roast the chicken: Remove the chicken from the marinade and arrange the pieces on the baking sheet, leaving a little space between each piece so they cook evenly. Pour a little extra marinade over the top if you’d like extra glaze. Top it off with sliced red onions. Place the tray in the oven and roast for 40 to 45 minutes, or until the chicken is golden brown on the outside and reaches an internal temperature of 165°F (you can check this with a meat thermometer inserted into the thickest part of the thigh).
5. Serve and store: Once done, let the chicken rest for about 5 minutes before serving—this helps keep it juicy. Enjoy it right away with your favorite side dish like a cucumber salad, steamed rice, or roasted veggies. If you’re meal prepping, let the chicken cool before storing it in airtight containers in the fridge. It will stay fresh for up to 4 days.

Are you a busy person looking for an easy way to level up your meal prep without spending hours in the kitchen? This Fig Glazed Roasted Chicken Thighs with Potatoes and Shallots recipe is your answer! It’s the perfect balance of juicy chicken, crispy potatoes, and caramelized shallots—all roasted together on one sheet pan with a flavorful marinade that takes simple ingredients to the next level. Plus, it’s incredibly easy to make and packed with flavor!

• Chicken Thighs (Bone-In): Bone-in, skin-on chicken thighs are juicier and more flavorful than chicken breasts. The fat in the skin helps keep the meat moist while roasting, and the bone helps retain moisture. For a more budget-friendly option, try chicken drumsticks. If you prefer leaner meat, you can use chicken breasts, though they may cook faster (check at 25 minutes).
• Russet Potato (Peeled & Cubed): Russet potatoes are starchy and crisp up beautifully when roasted. They absorb the marinade’s flavors while getting golden brown on the edges. Swap with sweet potatoes – for a natural sweetness and added fiber or cauliflower or brussels sprouts – if you want a lower-carb option.
• Shallot (Peeled & Sliced): Shallots have a mild, slightly sweet onion flavor that intensifies when roasted, adding depth to the dish without overpowering it. Try red onion for a slightly stronger, but still sweet, flavor.
• Trader Joe’s Fig Butter: Fig butter brings natural sweetness and depth to the marinade, creating a beautiful caramelization on the chicken and potatoes as they roast. The sweetness balances the tangy vinegar and savory spices. Swap with apricot preserves for a slightly more tart but still great for glazing.
• Olive Oil: Olive oil is the base of the marinade, helping all the flavors coat the chicken and potatoes evenly while adding richness. It also helps the chicken skin crisp up beautifully.
• Red Wine Vinegar: The acidity in red wine vinegar cuts through the richness of the chicken and balances the sweetness of the fig butter. It also tenderizes the meat slightly. Swaps with balsamic vinegar – for a slightly sweeter, more complex taste.
• Italian Seasoning: This blend of dried herbs (typically oregano, basil, thyme, and rosemary) brings in classic Mediterranean flavors that pair beautifully with the fig butter and vinegar.
• Garlic Powder: Garlic powder adds a savory depth that rounds out the sweetness of the fig butter and the acidity of the vinegar. It also blends more evenly in the marinade than fresh garlic.
• Salt & Pepper: Salt enhances all the flavors, while black pepper adds a slight heat that complements the sweetness of the fig butter.

1. Preheat the oven to 400°F and line a sheet pan with parchment paper or lightly grease it with oil to prevent sticking.
2. Prepare the marinade: In a small bowl, whisk together the fig butter, olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and pepper until smooth and well combined.
3. Assemble the sheet pan: Place the chicken thighs, cubed potatoes, and sliced shallots evenly on the prepared sheet pan.
4. Coat the chicken: Using a brush or spoon, generously coat each chicken thigh with the marinade, ensuring an even layer of flavor. Lightly toss the potatoes and shallots with any remaining marinade for extra flavor.
5. Bake the chicken: Transfer the sheet pan to the oven and roast for 35 minutes, or until the chicken reaches an internal temperature of 165°F (check using a meat thermometer at the thickest part). The skin should be golden brown and slightly crispy.
6. Rest & Serve: Remove from the oven and let the chicken rest for 5 minutes before serving. This helps retain its juices for the best texture and flavor.