Description
A quick and flavorful weeknight dinner featuring juicy chicken thighs and charred vegetables roasted on a single sheet pan for easy cleanup and maximum crispiness.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 3 large bell peppers (red, green, orange), sliced into strips
- 1 large yellow onion, sliced into wedges
- 3 tablespoons olive oil
- 2 tablespoons fajita seasoning (homemade or store-bought)
- 1 tablespoon cornstarch
- 2 limes (1 juiced, 1 cut into wedges)
- 4 cloves garlic, minced
- Salt and black pepper to taste
- Optional: 1 avocado, sliced; ½ cup chopped cilantro; sour cream or Greek yogurt
Instructions
- Preheat oven to 425°F (220°C). Line a large half-sheet pan (18×13 inches) with parchment paper.
- Wash and dry bell peppers, removing stems and seeds. Slice into half-inch strips. Slice onion into wedges, keeping root end intact. Place vegetables in a large mixing bowl.
- Pat chicken thighs dry with paper towels to ensure crispiness. Cut into 1.5-inch uniform chunks and add to the bowl with vegetables.
- Drizzle olive oil and lime juice over the chicken and veggies. Sprinkle cornstarch, fajita seasoning, salt, and pepper over everything.
- Toss thoroughly with hands or tongs until every piece is evenly coated. The cornstarch should create a slight tackiness.
- Transfer everything to the prepared sheet pan, spreading it out in a single layer with space between pieces to prevent steaming.
- Roast for 15-18 minutes. At the 10-minute mark, pull the pan out and stir or flip the ingredients to ensure even browning.
- Chicken is done when internal temperature reaches 165°F and vegetables are charred and crispy.
- Remove from oven and let rest for 2-3 minutes. Sprinkle with fresh cilantro if using.
- Serve immediately with warm tortillas, lime wedges, and desired toppings.
Notes
Do not crowd the pan; use two pans if necessary to ensure ingredients roast rather than steam. Pat chicken dry before seasoning for maximum crispiness. For cheesy fajitas, add shredded Monterey Jack or Cheddar in the last 2 minutes of cooking. Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the sheet pan
- Calories: 380
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 4
- Protein: 32
Keywords: sheet pan dinner, chicken fajitas, easy weeknight dinner, crispy chicken, one pan meal, gluten-free option, healthy dinner