Whoo-hoo! Last week was the end of the school year for my kiddos! There’s always a sense of relief knowing that our schedules will be a little less busy now as we start settling into a more relaxing routine, but there’s also a little bit of sadness too. These kids are just growing up so fast! Where does the time go? I’ve planned to actually have no plans these first few days off just so we can enjoy our time together and so I can play baseball, Barbies, and just catch up with them. Simple One Pan meals like these Fajita Style Chicken Thighs make a great dinner in no time so you can spend less time in the kitchen and more time with your family!
One Pan meals are perfect for summer. With just a little prep, you can bring a dish to the table that has everything in it and saves on kitchen mess and dishes too.
Chicken Thighs are a delicious protein option for dinner and they’re pretty inexpensive at grocery store too. Now even though I generally prefer white meat, there’s just something about roasting dark meat seasoned thighs with all of these flavorful & colorful peppers that makes this dish one of my favorite summertime suppers.
If you have a prep day, you can go ahead and get all of your peppers and vegetables sliced and ready to go for this meal ahead of time.
When you’re ready to get these going, go ahead and preheat your oven and prepare your shallow roasting pan by drizzling it with a little extra virgin olive oil.
Spread your sliced veggie mixture evenly into the pan and then add your chicken thighs.
Season the chicken and vegetables well with sea salt, freshly cracked black pepper, chili powder and cumin along with a few red pepper flakes. Get your hands right in there to rub in all of those flavorful spices.
Cover the roasting pan loosely with foil and roast for 45-55 minutes. That’s it!
Remove the pan from the oven, let it rest for 10 minutes and serve with fresh greens, a baked potato or your favorite fruit salad for a tasty family meal this summer!
Enjoy!
Ingredients
- 6 Chicken Thighs with skin on
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 1 medium yellow onion, sliced
- 5 large cloves of garlic, peeled and smashed
- 1 Tbsp. sea salt
- 1 tsp. freshly cracked black pepper
- 1 Tbsp. chili powder
- 1 Tbsp. cumin
- pinch of red pepper flakes (optional)
- extra virgin olive oil
Instructions
- Preheat your oven to 375 degrees.
- Prepare a 9 x 13 roasting pan by drizzling olive oil on the bottom and adding your veggies.
- Add your chicken thighs.
- Drizzle your chicken with a little olive oil as well.
- Season well and use your hands to ensure that the veggies and chicken are evenly coated in seasoning.
- Loosely cover the pan with foil and roast for 1 hour. (*Cooking times may vary depending on the size of your chicken thighs- always use a meat thermometer to ensure doneness)
- *For crispier skin, remove the foil after 30 mins, baste with the juices & broil for a few minutes at the end if you like.
- Serve with a fresh salad and baked potato.
- Serves 4-6.
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This dish looks absolutely mouthwatering, I love a good chicken dish, we eat so much chicken in our house.
Fajitas is one of my favorite meals of all time, and this dish looks Fantastic!!
Thanks Rahul!
Mmm, these look so delicious. Love all those colors from the bell peppers.
Thanks so much Courtney! 🙂