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Easy Sheet-Pan Chicken Thigh Fajitas for Busy Weeknights

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These sheet-pan chicken thigh fajitas are a quick and flavorful weeknight dinner, ready in 35 minutes with minimal cleanup. Juicy chicken thighs and charred vegetables are tossed in a smoky spice blend and roasted to perfection.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken thighs
  • 3 medium bell peppers (mixed colors), sliced into 1/2-inch strips
  • 1 large yellow onion, sliced into half-moons
  • 3 tablespoons (45 ml) avocado oil or olive oil
  • 2 tablespoons (30 ml) fresh lime juice (from about 1 lime)
  • 2 teaspoons (5 grams) chili powder (ancho preferred)
  • 1 teaspoon (3 grams) ground cumin
  • 1 teaspoon (3 grams) smoked paprika
  • 1 teaspoon (3 grams) garlic powder
  • 1/2 teaspoon (1 gram) dried oregano (Mexican preferred)
  • 1 teaspoon (5 grams) kosher salt (or 3/4 teaspoon table salt)
  • 1/2 teaspoon (2 grams) black pepper, freshly ground
  • 8–10 small flour or corn tortillas, warmed
  • Optional toppings: sour cream or Greek yogurt, fresh cilantro, sliced avocado or guacamole, salsa, crumbled cotija cheese, pickled jalapeños

Instructions

  1. Preheat oven to 425°F (218°C) with rack in middle position. Line a half-sheet pan with aluminum foil or parchment paper; lightly spray with cooking spray if using foil.
  2. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper. Stir until evenly distributed.
  3. Slice bell peppers into 1/2-inch strips. Cut onion in half through root end, then slice into half-moons of similar thickness.
  4. Pat chicken thighs dry with paper towels. Trim excess fat but leave a little on edges. Cut each thigh in half crosswise into pieces roughly the same size as pepper strips.
  5. Place chicken pieces, sliced peppers, and onions on prepared sheet pan. Drizzle with oil and lime juice, then sprinkle spice mixture over everything. Toss with hands or tongs until evenly coated. Spread in a single layer, ensuring chicken pieces are not overlapping.
  6. Roast for 20 minutes, until chicken is cooked through and vegetables are tender with charred edges. For extra browning, broil for 2-3 minutes, watching carefully.
  7. Remove from oven and let rest for 5 minutes. Slice chicken thighs into strips against the grain. Serve immediately with warm tortillas and desired toppings.

Notes

Do not skip drying the chicken—moisture prevents browning. Cut all ingredients to uniform size for even cooking. Line the pan for easy cleanup. Warm tortillas properly to avoid cracking. For vegetarian version, substitute portobello mushrooms or extra-firm tofu. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-high heat for 3-4 minutes.

Nutrition

Keywords: sheet pan fajitas, chicken thigh fajitas, easy weeknight dinner, one pan meal, Mexican recipe

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