Quick and easy sheet pan dinner featuring juicy flavorful chicken with roasted bell peppers and onions. Perfect week night meal! Served my family of 6 just perfectly.
1.5 – 2 pounds boneless, skinless chicken thighs, trimmed and sliced (see note)
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
3–4 tablespoons olive oil (or other oil of your choice) I prefer our Lime Olive Oil
2 teaspoons kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2–3 teaspoons True Lime, optional
handful of cilantro
optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans, etc.
Preheat oven to 425 degrees. Have a large sheet pan ready (cover with foil or parchment for easy clean-up).
Place sliced chicken, onions, and peppers in an extra large mixing bowl. Drizzle on oil and all seasonings. Toss to coat. (Tip: I keep Nitrile gloves in my kitchen and use them for things like this- tossing with your hands is much easier!)
Spread chicken and pepper mixture out evenly on baking sheet and place in oven. Bake for 20-30 minutes (closer to 20 with convection) until chicken is cooked through and vegetables are tender. If desired, place under broiler for a quick minute to brown.
Remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze of fresh lime juice (you might not need fresh lime if you used True Lime, but I say never enough lime.)
Serve with tortillas and traditional fixings, or over a bed of salad or veggies or rice and beans, etc.
I like using extra large sheet pans for most of my cooking, and they’re the perfect size for this recipe. If you are using a standard sheet pan, you will have to let me know if it all fits- if you’re worried there’s too much, just split between 2 pans and pop both in the oven!
*I use a full 2lbs and it’s generously seasoned.