Sheet Pan Fajitas

Let's cook

1. 1

   Heat the oven and the tray

   Preheat to 425°F (220°C) with the empty sheet pan inside. A hot tray sears the chicken on contact instead of letting it steam.

   💡

   Preheating the pan is the difference between charred fajitas and grey, watery ones.

2. 2

   Season everything together

   Toss the chicken, peppers, and onion with the oil and all the spices until evenly coated. Use your hands — a spoon leaves clumps of spice.

3. 3

   Spread in one layer

   Tip onto the hot pan and spread out so nothing overlaps. Use two pans if it looks crowded; crowding is what causes steaming.

4. 4

   Roast

   Roast 18–20 minutes, tossing once at the halfway mark, until the chicken is cooked through and the pepper edges are blistered and blackening in spots.

5. 5

   Finish and serve

   Squeeze the lime over the hot pan and toss. Warm the tortillas directly over a gas flame or in a dry skillet, then serve with sour cream, guacamole, and cilantro.

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