Baked Fajita Style Chicken Thighs

This healthy and flavorful dish was so easy to make! I had a package of chicken thighs in the freezer that I wanted to use and they worked perfectly, although thin chicken breasts could easily be substituted. Fresh bell peppers are listed in the ingredients, but I used a quart bag of my frozen colorful pepper strips instead. I did thaw the bag of peppers in a bowl of water before using.

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easy baked fajita chicken thighs - haphazardhomemaker.com

This meal could have been served simply with either mashed or baked potatoes, but we thawed and heated a package of my Slow Cooker Refried Beans from the freezer and also made up a box of Beef Rice-A-Roni.
The leftovers were just as delicious as the first meal!

Fajita Style Chicken Thighs

Printable Recipe

Prep 5 -10 minutes Bake 1 hour Serves 4 – 6

Ingredients

6 chicken thighs
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large onion, sliced vertically for strips
salt
pepper
approximately 1 tsp paprika
approximately 1 tsp cumin
extra virgin olive oil
Optional: salsa (I used my Homemade Salsa Mix and canned diced tomatoes)

Directions

Preheat your oven to 375°F/190°C (see note below)
Drizzle olive oil on the bottom of a 9 x 13 roasting pan, then spread peppers and onions evenly
Place chicken thighs on top of vegetables
Brush chicken with a little olive oil
Sprinkle salt, pepper, paprika and cumin on top of chicken (I just gave a couple of good sprinkles of each over each piece of chicken)
Loosely cover the pan with foil and bake for about 30 minutes
Remove foil and continue baking approximately 30 minutes, or until chicken is done (see note below)

If desired, add a large spoonful of salsa on top of each chicken thigh before serving.

Note: I used my large Pyrex baking dish, so I set the temperature at 325°F/165°C and baked for a total of 1 hour 10 minutes. Check for doneness with meat thermometer. Chicken is fully cooked at 165°F/ 73.9°C) .

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