Description

A low-stress, high-flavor dinner party recipe featuring roasted chicken thighs, bell peppers, and onions seasoned with a smoky spice blend, served with warm tortillas.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs
2 large bell peppers (red and green mix), sliced into half-inch strips
1 large yellow onion, sliced into half-moons
3 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon black pepper
8–10 small flour or corn tortillas
Lime wedges for serving
Optional toppings: sour cream, shredded cheese, fresh cilantro, salsa

Instructions

Preheat oven to 425°F (220°C). Line a large half-sheet pan with parchment paper or grease lightly with olive oil.
Pat chicken thighs dry with paper towels. In a large bowl, toss chicken with half of the spice blend (smoked paprika, cumin, garlic powder, chili powder, salt, and pepper) until coated.
Slice bell peppers and onion. In the same bowl, toss vegetables with the remaining spice blend and olive oil until well-coated.
Arrange chicken in a single layer on one side of the pan and vegetables on the other, ensuring they are not crowded.
Roast for 20 minutes, then remove pan and flip chicken pieces.
Continue roasting for 5-10 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and slightly charred.
Let chicken rest for 5 minutes, then slice against the grain.
Serve immediately with warm tortillas and desired toppings.

Notes

Patting the chicken dry is crucial for browning. Ensure uniform cuts for even cooking. Do not crowd the pan, or the vegetables will steam instead of roast. For a spicy version, add jalapeño or red pepper flakes. Leftovers store well in the fridge for up to 4 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: Chicken and veggies
Calories: 450
Sugar: 6
Sodium: 600
Fat: 18
Saturated Fat: 4
Carbohydrates: 35
Fiber: 5
Protein: 35

Keywords: sheet pan chicken fajitas, 5-ingredient dinner, dinner party recipes, gluten-free friendly, easy weeknight dinner, roasted chicken, family-style meal