Directions

Sliced peppers, onions and measured seasonings surround an empty mixing bowl, ready for the marinade.

Read and gather

For the whole recipe

Read through the recipe and gather the equipment. Use the ingredient lines to prepare and measure everything, and keep the chicken in the refrigerator until it goes into the marinade. Wash your hands and the cutting board after handling raw chicken. Everything is prepared and measured before you start the marinade.

Raw chicken pieces, sliced peppers and onions are evenly marinated in a covered bowl.

Whisk the marinade and coat everything

For each sheet

Whisk about 1/3 cup vegetable oil, 2 tsp chili powder, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp ground cumin, 1/2 tsp fine salt, 1/4 tsp ground black pepper and 1/8 tsp cayenne pepper in the large bowl. Add about 1 1/2 lb chicken tenders, about 4 cups bell peppers and the onion and toss until everything is coated. Cover and refrigerate for half an hour to two hours, never on the counter. Everything is evenly coated and chilling.

An empty rimmed baking sheet is fully lined with foil, ready for roasting.

Heat the oven and line the baking sheet

For each sheet

Heat the oven to 400°F (205°C) with a rack in the middle, and line an 18 by 13-inch rimmed baking sheet with foil. The oven is fully heated.

Marinated chicken pieces, peppers and onions sit in spaced single layers on two foil-lined sheets.

Spread everything in one layer

For each sheet

Spread the chicken and vegetables in a single layer on the lined sheet, with space between the pieces; use a second sheet if they crowd. Pour any marinade left in the bowl over them, and wash the bowl. Nothing overlaps on the sheet.

Roasted chicken reaches 165°F beside tender peppers with browned edges on the foil-lined sheet.

Roast until the chicken reaches 165°F

For each sheet

Roast on the middle rack at 400°F, turning everything once halfway through, until the peppers are tender and browned at the edges and an instant-read thermometer in the thickest chicken piece reads 165°F (74°C), about 15 to 20 minutes.

Roasted chicken and peppers are tossed on the sheet with cilantro and lime juice until glossy.

Toss with cilantro and lime, taste and adjust

For each sheet

Toss the chicken and vegetables on the sheet with about 1/4 cup fresh cilantro and the juice of 1/2 whole lime. Taste a piece of chicken with some pepper. Aim for smoky chili warmth, savory and bright with lime. If it tastes flat, sprinkle with fine salt to taste. The chicken and peppers are glossy and seasoned.

Eight plates hold modest portions of browned chicken, tender peppers and onions finished with cilantro.

Serve right away

For the whole recipe

Serve the chicken and peppers right away, to make 8 servings. Refrigerate leftovers within two hours and reheat them to 165°F (74°C). The dish is served hot.

About this recipe

Why it works

An oil-and-spice marinade coats the chicken and vegetables so everything seasons at once, and spreading them in one even layer on a hot pan lets them roast and char rather than steam. Lime and cilantro go on after roasting so they stay fresh.

Associated with

Tex-Mex, in a contemporary US home version

Fajitas are a Tex-Mex dish, first made with skirt steak; chicken is now a common alternative. Roasting everything on one sheet pan is a modern home method.

Taste

Sweet
Sour
Salty
Bitter
Savory
Heat

Chili powder, cumin and a pinch of cayenne give moderate heat., Lime juice and cilantro brighten it at the end. · tender roasted chicken strips, soft, lightly charred peppers and onion · hot

Skill level

Easy

One pan; the only threshold is 165 °F (74 °C) in the chicken.

You'll practice: Marinate in an oil-and-spice mix, Roast in one even layer on a sheet pan, Check chicken with an instant-read thermometer

Allergens

Allergens: see each line below.

Check the chili powder and spice labels; blends vary. Toppings and tortillas served alongside are not part of this list.

Diets

Vegetarian: Doesn't fit as writtenPescatarian: Doesn't fit as writtenVegan: Doesn't fit as writtenDairy: See the allergen linesEgg: See the allergen linesGluten: See the allergen lines

Occasions

Course: main-dish · Technique: marinate, bake · Time: 1-to-2-hours, make-ahead

Serving and keeping

Best served: Hot, right after the lime and cilantro go on In warm flour or corn tortillas, with salsa, guacamole, sour cream or cheese if you like

Make ahead: Always marinate in the refrigerator, never on the counter.

Storage: Refrigerate leftovers within 2 hours (1 hour above 90 °F / 32 °C). Frozen, they keep best for about 4 to 6 months.

Leftovers: Add fresh lime and cilantro after reheating.

Food safety

Marinate the chicken in the refrigerator, never on the counter, and do not reuse the raw-chicken marinade as a sauce.
Raw chicken can carry Salmonella and Campylobacter; wash hands, boards and tools after handling it.
Roast until the thickest chicken pieces reach 165 °F (74 °C).
Refrigerate leftovers within 2 hours (1 hour above 90 °F / 32 °C).

We make no statement about cross-contact in your kitchen or in packaged ingredients. Check the spice labels.

Nutrition notes

The chicken supplies most of the protein, and the peppers add vitamin C.

Most of the sodium comes from the salt and the salted chili powder blend; less salt and more lime keep it lower.

Swap notes

chicken tenders · vegetarian
Works with changes
Use: extra-firm tofu, pressed and cut in strips
What changes: Roast until the tofu edges brown, about 20 to 25 minutes.; Milder and softer; it absorbs the spice.
Not a swap: Chicken broth or another meat-based seasoning with the tofu.
chicken tenders · catholic.abstinence
Works with changes
Use: peeled shrimp, or tofu
What changes: Shrimp roast in about 8 to 10 minutes, until pearly and opaque.
Not a swap: Any other meat, including turkey.
chicken tenders · halal.general
Works with changes
Use: halal-certified chicken tenders
What changes: No change to the dish.
Not a swap: Chicken without halal certification.
chicken tenders · sikh.rehat
Works with changes
Use: jhatka or non-ritually slaughtered chicken
What changes: Vegetarian Sikhs use the tofu swap.
Not a swap: Halal or kosher (ritually slaughtered) chicken, which is kutha.
medium onion
Works with changes
Use: the green tops of scallions, cut in lengths
What changes: Leave out the onion powder and replace the garlic powder with garlic-infused oil as part of the oil; check the chili powder for garlic.; Less sweet onion depth.
Not a swap: Onion or garlic powder, even in small amounts.
fine salt
Works with changes
Use: less salt
What changes: Lime carries the flavor; less salty.
Not a swap: A salted seasoning blend in place of the plain spices.

These notes don't change the amounts, allergens or nutrition shown for this recipe.

For your food tracker

Fields for MyFitnessPal and other trackers

Recipe url: https://isthebestrecipe.com/chicken/roasted-chicken-and-peppers
Name: Roasted Chicken and Peppers
Servings: 8
Recipe yield: 8 servings
Recipe ingredient: about 1/3 cup vegetable oil, 2 tsp chili powder, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp ground cumin, 1/2 tsp fine salt, 1/4 tsp ground black pepper, 1/8 tsp cayenne pepper, about 1 1/2 lb chicken tenders each cut into 4 pieces, about 4 cups bell peppers any color, seeded and sliced, 1 whole medium onion sliced, about 1/4 cup fresh cilantro chopped, 1/2 whole lime juiced
Copy action wording: Copy recipe and estimated nutrition

Roasted Chicken and Peppers

Ingredients

Before you start

Directions

Read and gather

Whisk the marinade and coat everything

Heat the oven and line the baking sheet

Spread everything in one layer

Roast until the chicken reaches 165°F

Toss with cilantro and lime, taste and adjust

Serve right away

About this recipe

Why it works

Associated with

Taste

Skill level

Allergens

Diets

Occasions

Serving and keeping

Food safety

Nutrition notes

Swap notes

For your food tracker

Make it the best

Nutrition Values

Your notes

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