Fajita-Inspired Sheet Pan Chicken Thighs and Peppers

All the flavor of fajitas, paired with all the juiciness of bone-in chicken? Yes, please! This super easy Fajita-Inspired Sheet Pan Chicken Thighs and Peppers recipe is also naturally low carb and gluten free.

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Last night was one of those nights that really just called out for a super easy one pan recipe, so without further ado, let’s have at some Fajita-Inspired Sheet Pan Chicken Thighs and Peppers! Whether you cook up your chicken and peppers as a different twist on your Taco Tuesday, or just as a change from your usual chicken dinner, this pretty sheet pan dinner idea should really hit the spot.

For this simple (yet flavorful) recipe I just had a few peppers to use up — one last gasp green bell pepper from the garden + two red — as well as a pack of clearance chicken from the freezer. Looking at these ingredients somehow led naturally to this all-in-one fajita-ish dinner idea, which is also a great easy option if you’re following a keto or low carb diet.

Fajita-Inspired Sheet Pan Chicken Thighs and Peppers

Ingredients

3-3.25 lbs bone-in chicken thighs,
3 bell peppers in your choice of color, cut into thick strips (see Note)
One medium yellow onion, halved and sliced
3 Tbsp olive oil
1 tsp seasoned salt
1 tsp smoked paprika
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1 tsp oregano

Directions

Preheat oven to 425 degrees. Line a rimmed baking sheet with foil, and either spray it with cooking spray or lightly brush with olive oil.

Trim the chicken and slice up the peppers and onions. Gently toss chicken and vegetables in a large bowl with the olive oil and spices until nicely coated.

Arrange chicken thighs on top of the peppers and onions on the prepared baking sheet. Bake at 425 degrees for 35-40 minutes, or until chicken is cooked through.

Serve the chicken with peppers and onions for an easy one-pan meal!

Note: This is forgiving — if you only have a couple of bell peppers, use two peppers and two onions, or throw in some mushrooms if you like — play around and have fun with it. 

Full of Fajita Flavor

This super easy, fajita-inspired, sheet pan chicken thighs and peppers recipe is naturally low carb and gluten free, plus I even made it super easy to remember how to do the seasonings! Just throw in one teaspoon of everything, and call it a day. This one pan meal lets you enjoy all the flavor of fajitas, paired with all the juiciness of bone-in chicken — and, that’s a win-win for everyone.

Psst — Looking for more fajitas or fajita-inspired recipes? Try these!

If you just can’t get enough of that fajita flavor, here are a few more recipes to try:

• Easy steak fajitas with onions, peppers, and mushrooms
• Easy pork & pepper fajitas
• Chicken fajita rice skillet

Enjoy! 🙂

Fajita-Inspired Sheet Pan Chicken Thighs and Peppers, printable recipe

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Fajita-Inspired Sheet Pan Chicken Thighs and Peppers

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This super easy, fajita-inspired, sheet pan chicken thighs and peppers recipe is naturally low carb and gluten free — plus, I even made it super easy to remember how to do the seasonings! Just throw in one teaspoon of everything and call it a day.

Course dinner

Cuisine sheet pan dinner

Keyword all-in-one, chicken, chicken thighs, fajitas, peppers, sheet pan

Total Time 1 hour hour

Servings 4

Author Rachel Singer

Equipment

rimmed baking sheet

chef’s knife

Ingredients

• 3-3.5 lbs bone-in chicken thighs
• 3 bell peppers in your choice of color cut into thick strips (see Note)
• 1 medium yellow onion halved and sliced
• 3 Tbsp olive oil
• 1 tsp seasoned salt
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp oregano

Instructions

• Preheat oven to 425 degrees. Line a rimmed baking sheet with foil, and either spray it with cooking spray or lightly brush with olive oil.
• Trim the chicken and slice up the peppers and onions. Gently toss chicken and vegetables in a large bowl with the olive oil and spices until nicely coated.
• Arrange chicken thighs on top of the peppers and onions on the prepared baking sheet. Bake at 425 degrees for 35-40 minutes, or until chicken is cooked through.
• Serve the chicken with peppers and onions for an easy one-pan meal!

Notes

Note: This is forgiving — if you only have a couple of bell peppers, use two peppers and two onions, or throw in some mushrooms if you like — play around and have fun with it. 

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