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Chicken Traybake with Poblano Chilies, Tomatoes and Onions
Family-friendly chicken fajitas inspired this easy dinner on a baking sheet. We add the ingredients in stages to ensure each cooks perfectly. First, we cook earthy poblano chilies and onions until tender. Then sweet-tart tomatoes join the mix, followed by boneless chicken parts, which need only a quick-roast to cook through. Tangy tomatillos can be substituted for tomatoes, bringing more bright acidity. For a low-effort taco night, serve with warm tortillas and an array of condiments.
4 to 6
Servings
45 minutes
20 minutes active
Ingredients
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3
tablespoons extra-virgin olive oil
-
2
medium garlic cloves, finely grated
Directions
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01Heat the oven to 500°F with a rack in the middle position. In a medium bowl, stir together the oil, garlic, chili powder, 1¼ teaspoons salt and ½ teaspoon pepper. Measure 2 tablespoons of the oil-spice mixture into a wide, shallow dish; add the chicken and turn to coat, rubbing in the seasonings; set aside.
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