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two small open flour tortillas filled with sliced cooked skinless chicken thigh meat, soft red and green pepper strips and red onion on a plain plate, with no cheese, sour cream or garnish
Rachel Kim

Sheet Pan Chicken Fajitas

Roast the thighs whole and slice them after a short rest so the chicken keeps more juice than a tray of thin strips blasted from the beginning. Orange juice, ancho chile and cumin season the meat while the peppers blister beside it. Give the vegetables their own patch of metal. Piling them under the chicken protects them from the heat you need for browned edges, and a wet heap of pepper strips isn't the point of a sheet-pan fajita dinner.
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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 the oven to 425°F and line an 18-by-13-inch rimmed metal sheet pan with foil. Mix 1 tablespoon oil, orange juice, cumin, ancho chile, oregano and 1/2 teaspoon salt in a bowl and coat the whole thighs.
  2. Toss peppers and onion with remaining oil and salt on one side of the pan. Arrange chicken on the other side in a single layer without covering the vegetables.
  3. Roast for 15 minutes, turn the vegetables and continue for 10 to 15 minutes until the chicken reaches 165°F and the pepper edges brown.
  4. Transfer cooked chicken to a clean board and rest for 5 minutes. Wrap tortillas in foil and warm on a cleared corner of the pan during that rest, leaving the vegetables in the oven.
  5. Slice the thighs across the grain, toss with the peppers and lime juice and divide among the 8 tortillas. Serve 2 fajitas per portion.