Tray Of Chicken Fajitas Recipe

Fajitas

1. 1

   Preheat and prepare

   Preheat your oven to 425°F (220°C). Line one or two large rimmed sheet pans with foil or parchment and lightly oil the surface so the peppers and onions don't stick.

2. 2

   Slice the chicken and vegetables

   Trim any excess fat from the chicken thighs and slice them into 1/2-inch wide strips. Core and seed the bell peppers and slice into 1/2-inch strips. Peel the onion and cut into 1/2-inch wedges or slices. Place the chicken in a large bowl and the sliced peppers and onions in a separate large bowl.

3. 3

   Make the spice marinade

   In a medium bowl whisk together the olive oil (0.25 cups), fresh lime juice (3 tbs), minced garlic (4 cloves), chili powder (2 tbs), ground cumin (1 tbs), smoked paprika (1 tbs), dried oregano (1 tsp), light brown sugar (1 tsp), kosher salt (2 tsp), and black pepper (1 tsp) until combined. This is your fajita marinade/spice mix.

4. 4

   Marinate chicken

   Pour about half of the spice marinade over the bowl of chicken and toss thoroughly so every strip is coated. Let the chicken sit at room temperature for 15–20 minutes to absorb the flavors (or refrigerate up to 2 hours if prepping ahead). If refrigerated, remove 20–30 minutes before baking to come closer to room temperature.

5. 5

   Season vegetables

   Toss the sliced peppers and onions with the remaining half of the spice marinade so they are evenly coated. Spread the vegetables in a single layer across the prepared sheet pan(s). Drizzle with a little extra oil (if needed) to ensure even roasting.

6. 6

   Arrange chicken on the tray

   Spread the marinated chicken strips on the same sheet pan(s) in a single layer alongside the vegetables. Avoid overcrowding — use a second pan if necessary. Leave space between pieces so they roast rather than steam.

7. 7

   Roast

   Place the sheet pan(s) in the preheated oven and roast for 18–22 minutes, shaking or using a spatula to flip/toss once at about 9–11 minutes. Roast until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with some charred edges. If you want extra char, switch the oven to broil for 1–2 minutes at the end — watch closely so nothing burns.

8. 8

   Rest and finish

   Remove the pans from the oven and let the chicken rest for 5 minutes. This helps juices redistribute. While resting, finely chop cilantro (0.5 cups) and shred or prepare cheese (2 cups). Squeeze the reserved limes (2 whole) into wedges for serving if you haven't prepared them yet.

9. 9

   Warm tortillas

   Warm the flour tortillas (12) by wrapping them in foil and placing in the oven for the last 4–6 minutes of resting, or warm them in a skillet for 20–30 seconds per side, or microwave wrapped in a damp towel for 30–45 seconds. Keep them covered so they stay pliable.

10. 10

    Assemble and serve

    Transfer the roasted chicken and vegetables to a serving tray. Serve immediately with warmed tortillas, shredded cheese (2 cups), sour cream (1 cup), chopped cilantro (0.5 cups), lime wedges (2 whole), and pico de gallo or salsa (1 cup) on the side. Let diners assemble their own fajitas. Store any leftovers in airtight containers in the refrigerator for up to 3 days.