Description
A quick and flavorful weeknight dinner featuring roasted chicken thighs and sweet peppers on a single sheet pan, ready in under 30 minutes with minimal cleanup.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 3 large bell peppers (mixed colors: red, yellow, orange), sliced into strips
- 1 large yellow onion, sliced into half-moons
- 1 medium red onion, sliced into half-moons
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 3 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 large lime, juiced
- 1/2 cup fresh cilantro, chopped
Instructions
- Preheat oven to 425°F (220°C). Line a large half-sheet pan (18×13 inches) with parchment paper or lightly grease with olive oil.
- Wash and dry peppers and onions. Slice them into uniform 1/2-inch wide strips.
- Cut chicken thighs into 1-inch chunks and place in a large bowl.
- Add olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper to the chicken. Toss until evenly coated.
- Spread seasoned chicken on one half of the sheet pan and sliced peppers and onions on the other half. Ensure pieces are not crowded to allow for roasting rather than steaming.
- Roast in the preheated oven for 15 minutes.
- Remove pan from oven and flip the chicken and vegetables with a spatula to ensure even browning.
- Return to oven and roast for another 5-8 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender and slightly charred.
- Remove from oven and immediately squeeze lime juice over everything.
- Sprinkle with fresh cilantro and serve immediately with warm tortillas, sour cream, guacamole, and salsa.
Notes
Do not crowd the pan, as this causes steaming instead of roasting, leading to soggy vegetables. Use smoked paprika for authentic flavor. Cut vegetables into uniform sizes for even cooking. Squeeze lime juice only after roasting to prevent mushiness. Chicken thighs are preferred over breasts to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: Chicken and vegetabl
- Calories: 320
- Sugar: 8
- Sodium: 450
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 3
- Protein: 28
Keywords: sheet pan chicken fajitas, easy weeknight dinner, 30 minute meals, one pan dinner, roasted chicken, healthy dinner, gluten free options