Sheet Pan Chicken Fajitas
Slice, season, roast. Fajitas for four from one baking sheet, no sizzling skillet required.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Makes
- 4 people
- Difficulty
- easy
- Heat
- 🌶
A hot oven does what the restaurant skillet does, and you only have to stir once. Line the pan and cleanup is throwing away the foil.
Ingredients
To serve
Gear
- foil
- large sheet pan
Method
Tap a step to mark where you are. Tap a time to start a timer.
-
Heat the oven
Set the oven to 425°F and line the sheet pan with foil.
-
Season
Put the chicken, peppers, and onion on the pan, drizzle with the oil, sprinkle on all the spices and the salt, and toss with your hands until everything is coated. Spread it into one layer.
-
Roast
Roast, stirring once halfway, until the chicken is cooked through and the peppers are soft with browned edges.
-
Finish
Squeeze the lime over the pan. For charred edges, switch to broil for the last 2 minutes and watch it.
-
Serve
Warm the tortillas in the microwave under a damp paper towel and fill them at the table with sour cream, salsa, and cheese.
Notes
- tipDo not crowd the pan. If it is piled up it steams instead of browning; use two pans.
- tipThighs stay juicy. Breasts work too; pull them as soon as they are done, cooked to 165°F.
- variationSwap the chicken for sliced flank steak and roast 15 minutes, or for shrimp and roast 8.