3poundsbone-in chicken breasts or thighs, (thighs cooked about 5 minutes faster)
1teaspoondiamond kosher salt (if using any other salt, use half the amount)
1-2tablespoonsfajita seasoning, , I like the Siete seasoning
1tablespoonextra virgin olive oil
1headgarlic, , halved (skin/peel still on)
1red onion, , cut into quarters
Peppers & Onions
2yellow onion, , sliced
4peppers,, , assorted colors and sliced
1-2tablespoonsextra virgin olive oil
1teaspoonfajita seasoning
diamond kosher salt (if using any other salt, use half the amount), , to taste
Optional Sides:
tortillas
cooked rice
avocado or guac
shredded mexican cheese
Instructions
Prepare the Chicken
Pat chicken completely dry. Rub outside generously with salt and fajita mixture. Place chicken in fridge for at least 2 hours, up to 8 hours.
Preheat oven to 425 and remove chicken from fridge to get closer to room temperature.
Prepare a sheet pan with parchment paper. Add halved garlic heads and red onion to a large sheet pan. Add chicken.Drizzle chicken, garlic, and onion with olive oil and season just the onion and garlic lightly with salt. Make sure the garlic and onions are generously coated in oil (the garlic in particular needs to be coated with olive oil or it will burn).
Bake until chicken is fully cooked and have an internal temperature of 165 degrees, about 30-35 minutes. The thighs generally take about 30 minutes, the breasts 35 minutes.
Let cool a few minutes before slicing chicken.
Peppers & Onions:
Meanwhile saute peppers and onions. Heat the largest skillet possible over medium heat. Once hot, add olive oil and peppers and onions. It's okay if there's a bit of stacking, but you don't want a ton. Season with salt and add in fajita seasoning.
Saute over medium heat, stirring just occasionally until wilted and lightly charred, about 15-20 minutes. Don't stir too much or they won't char! They will first reduce in size and then begin to char.