Sheet Pan Fajita Chicken Thighs

Name: Sheet Pan Fajita Chicken Thighs
Prep time: 10 min
Cook time: 40 min
Total time: 10 min
Yield: 6
Ingredients: 3 Bell Peppers; 1 Red Onion; 1 Cup Corn Kernels; 1 15-ounce can Black Beans, drained and rinsed; Juice of 1 Lime; 1 tbsp Olive Oil; 1/2 packet Fajita Seasoning; 6-8 Bone-In, Skin-On Chicken Thighs; 1-2 tbsp Olive Oil; Remaining 1/2 packet Fajita Seasoning; Extra Salt and Pepper

10 mins prepServes 6

Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Whether you’re juggling naptime, homework, or just trying to make it to bedtime with dinner on the table, these easy recipes are here to save the day. No fancy techniques, no complicated ingredients—just real-life meals you can make fast, with minimal stress and maximum flavor. Because easy doesn’t mean boring! These recipes are all beginner friendly and are so easy, anyone can make them! In fact, I often do them with a baby in my arms. These Sheet Pan Fajita Chicken Thighs are an easy one-pan dinner made with crispy seasoned chicken thighs, roasted peppers, onions, black beans, and corn. This flavorful fajita-inspired recipe is perfect for meal prep and comes together with minimal prep work. Packed with bold Tex-Mex flavors and baked on a single sheet pan, it’s a simple family dinner everyone will love.

6 servings

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Instructions


0 Slice the bell peppers and onion and add them to a large zip-top bag or mixing bowl.
1 Add the corn, drained black beans, lime juice, olive oil, and half of the fajita seasoning packet. Toss everything together until evenly coated.
2 Pat the chicken thighs dry with paper towels to help the skin crisp up while baking.
3 Add the chicken thighs to a separate zip-top bag or bowl. Drizzle with olive oil and sprinkle with the remaining fajita seasoning. Toss until the chicken is fully coated.
4 Refrigerate both the chicken and vegetable mixture until ready to cook. This can be prepped several hours ahead of time or the night before.
5 When ready to bake, preheat the oven to 425°F and lightly grease a large sheet pan or baking dish.
6 Spread the vegetable mixture evenly across the sheet pan.
7 Place the chicken thighs skin-side up on top of the vegetables.
8 Add extra seasoning if desired and tuck lime wedges around the pan for extra flavor.
9 Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is crispy and golden brown.

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Sheet Pan Fajita Chicken Thighs

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