If you’re looking for a quick dinner that is BURSTING at the seams with flavor, then this Easy Oven-baked Chicken Fajitas with my homemade spice blend will soon be your family favorite. Guaranteed!
The best thing about food blogging for me has always been the feedback. Every time I hear from someone that they tried one of my recipes and that it turned out well for them, it makes my day. And completes that process of creation for me.
Last year I made some incredible Spicy Fajita Steak Quesadillas and even though that post didn’t exactly catch fire, I’ve gotten some amazing compliments from people around the world who have tried it.
Especially that Spicy Fajita seasoning. I’ve gotten a lot of emails from readers who absolutely loved that seasoning and you guys have no idea how deliriously happy that makes me!
Oven-baked chicken fajitas
As it happens, it’s one of our favorites too and Mr K makes a request for it quite regularly. While it was delicious with steak, it works just as well with chicken too!
So when I want to make a quick and easy dinner that’s loaded with juicy flavor, my fajita seasoning for oven-baked chicken fajitas (sheet pan chicken fajitas) is one of my go-to recipes. It’s truly one of our absolute favorite easy dinner recipes.
How easy is this recipe?
You make the spice mix. Marinate the chicken. Place the marinated chicken pieces on a sheet pan with all of the marinade. Then roast, and throw in the peppers and onions towards the end of roasting. Done.
The result? Chicken fajitas at their most flavorful!
This may seem like a lot of marinade for chicken, but it works. It keeps the chicken moist, tender and flavorful.
Which also means you can shred the chicken easily (and those pieces will then soak up the sauce, yum!) and use it in quesadillas, tostadas, burritos, tacos, whatever!
OR have the whole piece with Spanish rice OR with some roasted veggies.
How to serve these chicken fajitas
We always make a feast out of these. Here, I made some creamy, refreshing Avocado salsa, and some spicy, tangy Aji sauce. It was a brilliant combination. And it goes really well with the fruity and spicy chicken fajitas.
To top it off, I even made some Spanish rice and tostadas. You know, just in case the feast wasn’t big enough. There were plenty of leftovers for next day of course!
Recipe
Easy Oven-Baked Chicken Fajitas
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
Fajita Seasoning
- 1 ½ tbsp paprika
- ½ tsp cayenne pepper more if you like it spicy – I usually add 2 teaspoons
- 1 ½ tsp ground coriander powder
- 2 tsp cumin powder
- 2 tsp ground black pepper
- 2 tsp onion powder
- 2 tsp brown sugar
Marinade
- ⅔ cup freshly squeezed orange juice from 1 – 2 oranges
- 3 tbsp lime juice approximately 1 -2 limes
- ¼ cup vegetable oil or olive oil
- 2 tsp salt
- 3 lb bone in chicken thighs about 8 – 10 chicken thighs – bone in
- 3 sweet onions thickly sliced
- 4 bell peppers thickly sliced (add more if you like)
- I also added some jalapeno peppers optional
Instructions:
- Mix together the ingredients for the Fajita seasoning. You can make multiple batches of this and store in an air-tight bottle.1 ½ tbsp paprika, ½ tsp cayenne pepper, 1 ½ tsp ground coriander powder, 2 tsp cumin powder, 2 tsp ground black pepper, 2 tsp onion powder, 2 tsp brown sugar
- Mix the contents of the Fajita seasoning with all the ingredients of the marinade (except the chicken) until well combined.⅔ cup freshly squeezed orange juice, 3 tbsp lime juice, ¼ cup vegetable oil, 2 tsp salt
- Pat dry chicken pieces and place them in a dish (that you can keep in the fridge), or a ziploc bag. Pour the marinade over the chicken pieces and use clean hands to mix the chicken well with the marinade, making sure all the chicken pieces are coated well.3 lb bone in chicken thighs
- Marinate overnight. (or for a minimum of 2 hours, and a maximum of 24 hours)
- Preheat oven to 350°F / 180°C. Prepare a roasting pan or tray by lining it with foil (I did not actually do this, but it's a lot easier to clean) and lightly coat the surface with oil.
- Place the marinated chicken pieces on the tray (skin side up). Pour remaining marinade on top and place the tray in the middle of the oven. Bake for about 30 minutes, and baste with the juices in the tray halfway through (if the skin is starting to get too dark, cover it with some foil).
- After 30 minutes, transfer the jalapeno (if using), sliced onions and bell peppers to the tray and pour some of the juices in the tray on top of these and roast for a further 15 -20 minutes.3 sweet onions, I also added some jalapeno peppers, 4 bell peppers
- Let the chicken pieces rest for a few minutes and serve with some cooked white rice (or Spanish rice), tortillas, salsa and Aji sauce.
Recipe Notes
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
However you decide to have this, one thing is guaranteed. Incredible flavor. A little spicy, a little sweet, a little fruity, and lots and lots of flavor. You can adjust the level of heat in the recipe by decreasing the amount of cayenne pepper you use as well.
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