One-Pan Chicken Fajitas

We are big fans of easy and delicious meals. This is a shining example of little effort and big-time flavour payoff. Easily available ingredients and no fuzz delicious dinner ready in no time. The chicken and potatoes are seared before going into the oven to slowly cook through and the potatoes absorb all the beautiful marinade and chicken juices. Just delicious!


One-Pan Roasted Chicken Fajitas

-2 large boneless chicken breast (we used skin on)

-2 cups potatoes, diced or in wedges

-2 cups bell peppers, sliced

-1 medium red onion, sliced

-3 tbsp lemon juice

-3 tbsp orange juice

-2 tbsp olive oil

-1 tbsp Fajita Seasoning

-1 tbsp garlic powder

-1 ½  tsp ground cumin

-1 ½ tsp smoked paprika

-½  tsp oregano

-½ tsp onion powder

-1 ½ tsp salt 

-1 ½ tsp black pepper

-1 tbsp butter

-vegetable oil

1 Set the oven to 180C

2 In a bowl, whisk the lemon and orange juice, oil and all the spices. Add the chicken and make sure it is covered with the marinade. Cover and place in the fridge for at least 2 hours.

3 Heat an oven-safe skillet on medium-high with a little bit of oil and butter. Once it is hot, place the chicken breast, skin side on first, and allow to sear before turning it, about 5 to 8 minutes, depending on the thickness of the chicken pieces. If the pan is too hot, bring down the temperature to medium. Once the chicken is nicely seared on both sides, remove it from the pan and set it aside.

4 Bring the heat down to medium and add the potatoes to the pan. Cook them for 15 minutes until they start to brown on all sides. Once they are nicely golden brown, return the chicken and nestle the pieces between the potatoes and add the marinade to the pan. 

5 Cover the pan and place in the oven, bake for 45 minutes. After this time, remove the pan from the oven, uncover and add the onions and peppers, mix with the potatoes and return to the oven, uncovered, for 15 to 20 minutes or until the chicken and potatoes are cooked through. The chicken juices should run clear. Note that the cooking time can change depending on the size of the chicken pieces you are working with. Ours were quite large and they took 45 minutes. 

6 Important: If the chicken is cooked at the 45 minutes check, remove it from the pan, cover it with foil,  and leave it to rest for the remaining 15 minutes than the vegetables go back in the oven. 



  • This is a fantastic, easy meal with delicious results. Everything goes in a pan and is finished in the oven until roasted and juicy.
  • Serve with a side of salad, rice, beans and always with warm corn tortillas.
  • Our Fajita Seasoning is a great product to keep at home. So flavourful on its own, we have used it as a base and enhanced its flavours for an incredibly tasty whole meal.


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