Description
A quick and easy weeknight dinner featuring juicy chicken thighs and charred vegetables roasted on a single baking sheet. This recipe offers restaurant-quality flavor with minimal cleanup and customizable toppings.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil (plus 1 tablespoon for vegetables)
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large yellow onion, sliced
- 1 medium red onion, sliced
- 8–10 small flour or corn tortillas
- Lime wedges for serving
- Optional toppings: shredded cheese, sour cream, salsa, fresh cilantro, guacamole
Instructions
- Preheat oven to 450°F.
- Pat chicken thighs dry with paper towels and cut into 1-inch bite-sized pieces.
- In a large bowl, toss chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until coated.
- Slice bell peppers and onions into ¼-inch thick half-moons.
- Add sliced vegetables to the bowl with the chicken. Drizzle with 1 tablespoon olive oil and a pinch of salt; toss to combine.
- Line a large baking sheet with parchment paper.
- Spread chicken and vegetables in a single layer on the baking sheet, ensuring they are not crowded.
- Roast in the preheated oven for 20-25 minutes, flipping halfway through, until chicken reaches 165°F internally and vegetables are tender and charred.
- Remove from oven and squeeze fresh lime juice over the mixture.
- Serve immediately with warm tortillas and desired toppings.
Notes
Do not crowd the pan to ensure roasting rather than steaming. Pat chicken dry before seasoning for better browning. Use corn tortillas for a gluten-free option. For extra flavor, sprinkle cheese on top in the last 2 minutes of cooking. Fresh lime juice should be added after roasting to prevent bitterness.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 4
- Protein: 28
Keywords: sheet pan chicken fajitas, easy weeknight dinner, one pan meal, chicken thighs, mexican food, quick dinner, family friendly