Sheet Pan Mexican Chicken & Roasted Veggies

Sheet Pan Mexican Chicken & Roasted Veggies ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 lb Yukon Gold or red potatoes
• 3 cups broccoli florets
• 2 large bell peppers (various colors)
• 1 medium red onion
• 3 tbsp olive oil
• 2 tbsp taco seasoning
• 0.5 tsp salt
• 0.25 tsp black pepper
• 4 fresh lime wedges
• 0.25 cup fresh cilantro, chopped
• as needed salsa or sour cream

How to make Sheet Pan Mexican Chicken & Roasted Veggies

1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup, ensuring the paper extends slightly over the edges.
2. Pat the 1.5 lbs of boneless, skinless chicken thighs dry and cut them into 1-inch pieces. Wash and dice the 1 lb of potatoes into 1/2-inch cubes. Cut the 3 cups of broccoli into bite-sized florets. Core and deseed the 2 large bell peppers, then chop them into 1-inch pieces. Peel and cut the medium red onion into 1-inch wedges.
3. In a very large bowl, combine the chopped chicken, potatoes, broccoli, bell peppers, and red onion. Drizzle with 3 tablespoons of olive oil, then sprinkle evenly with 2 tablespoons of taco seasoning, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss everything together until all ingredients are well coated.
4. Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Ensure there is enough space between pieces to allow for proper roasting and browning; avoid overcrowding the pan, as this will steam the food instead of crisping it.
5. Roast for 25-30 minutes, tossing the contents halfway through cooking, until the potatoes are tender, the vegetables are slightly caramelized, and the chicken is cooked through with an internal temperature of 165°F (74°C). If the potatoes need more time, you can remove the chicken once cooked and continue roasting the vegetables for an additional 5-7 minutes.
6. Remove the baking sheet from the oven. Squeeze the juice from the fresh lime wedges over the entire sheet pan.
7. Garnish generously with 1/4 cup of freshly chopped cilantro.
8. Serve the Sheet Pan Mexican Chicken & Roasted Veggies hot, directly from the sheet pan or transferred to serving plates, with salsa or sour cream on the side for dipping if desired.

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