Sheet pan fajitas
Serves: 6-8
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Sheet pan fajitas
Fajitas are the ultimate party food and never more so than here, with this get-ahead version. Spend a little time the night before making a marinade, then all you have to do is pop everything in the oven as your guests are arriving
Serves: 6-8
Prep time: 25 minsTotal time: 
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Nutritional information (serving, without tortillas)
Calories
410Kcal
Fat
22gr
Saturates
6gr
Carbs
16gr
Sugars
14gr
Fibre
5gr
Protein
34gr
Salt
1.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the marinade
- 2 dried ancho chillies
- 2 tbsp rapeseed oil
- 1 red onion, chopped
- 250g ripe tomatoes, roughly chopped
- 2 garlic cloves, finely sliced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp light brown sugar
- 3 tbsp cider vinegar
For the fajitas
- 1 x 640g pack chicken thigh fillets, trimmed
- 250g cooking chorizo, thickly sliced
- 2 red onions, cut into wedges
- 5 mixed peppers, cut into chunky strips
- 1 tbsp rapeseed oil
- 1 lime
To serve
- fresh coriander, roughly chopped
- soft tortillas*
- soured cream*
- guacamole
Step by step
Get ahead
Make and cool the marinade the day before, then marinate the chicken overnight for extra flavour and tenderness.
- For the marinade, toast the chillies in a dry frying pan for 1 minute. Discard the stalk and seeds then soak the chillies in boiling water for 15 minutes. Drain, reserving the liquid, and roughly chop.
- Heat 1 tablespoon of oil in the same pan and fry the onion, tomatoes, garlic, cumin and oregano for 10 minutes over a medium heat, until starting to caramelise. Add to a blender with the ancho chillies and a splash of the soaking liquid; blitz until smooth.
- Heat the remaining oil in the frying pan and cook the purée, along with the brown sugar and vinegar, until the mixture has dried out to a paste-like consistency. Season and set aside to cool.
- When the marinade is cool, coat the chicken in the mixture, cover and leave to marinate for at least 1 hour, or overnight if possible (place in the fridge if marinating overnight).
- Preheat the oven to 220°C, fan 200°C, gas 7. Put the marinated chicken on a very large roasting tray with the chorizo, onions and peppers (use two trays if necessary). Drizzle over the oil and the juice of 1 lime and toss to combine. Nestle the squeezed lime halves among the meat and veg. Roast for 40 minutes, until the vegetables are soft and the chicken is cooked through.
-
Remove from the oven and shred the chicken with two forks. Toss everything well to coat the shredded chicken in the sauce. Scatter over the coriander and take to the table with the tortillas, soured cream and guacamole for everyone to help themselves.
*Serve with gluten-free tortillas and/or a dairy- free alternative to soured cream if required.
