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Chicken Fajita Sheet-Pan Dinner
Rachel Kim

Sheet Pan Chicken Fajitas

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lb boneless skinless chicken thighs 4 pieces
  • 1 red bell pepper cut into 1/2-inch strips
  • 1 green bell pepper cut into 1/2-inch strips
  • 1 medium red onion cut into thick slivers
  • 2 tbsp olive oil divided
  • 2 tbsp fresh orange juice
  • 2 tsp ground cumin
  • 1 tsp ground ancho chile
  • 1/2 tsp dried oregano
  • 3/4 tsp fine salt divided
  • 8 small flour tortillas about 6 inches each
  • 2 tbsp fresh lime juice

Method
 

  1. Heat oven to 425°F; foil-line 18-by-13-inch rimmed metal sheet. Mix 1 tablespoon oil, orange juice, cumin, ancho chile, oregano, and 1/2 teaspoon salt; coat whole thighs.
  2. Toss peppers and onion with remaining oil and salt on one side. Arrange chicken in one layer on other side without covering vegetables.
  3. Roast 15 minutes; turn vegetables and roast 10 to 15 minutes more until chicken reaches 165°F and pepper edges brown.
  4. Transfer chicken to clean board; rest 5 minutes. Meanwhile, foil-wrap tortillas and warm on cleared pan corner, leaving vegetables in oven.
  5. Slice thighs across grain; toss with peppers and lime juice. Divide among 8 tortillas; serve 2 fajitas per portion.