Easy Oven-Baked Chicken Fajitas

Course: Dinner, Easy Meal

Cuisine: Mexican, Tex Mex

Prep Time: 1

Cook Time: 50

Marinating time (overnight): 8

Total Time: 9 50

Servings: servings

Calories: 634kcal

Author: Dini Kodippili

This is a super easy recipe for mega flavorful oven baked chicken fajitas made with my popular fajita seasoning! Spicy, sweet, fruity, tender, and flavorful chicken.

EASY - a super simple sheet pan meal that is extremely flavorful! Great for a family or even a get together.

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Ingredients

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.

Notes

NOTE - You can grill or BBQ this chicken just as easily as well. Just use the marinade to baste the chicken pieces while they are being grilled so that you retain that wonderful moisture.

Nutrition