A wholesome spin on the classic Tex-Mex favorite, Chicken Fajita. We roasted chicken with fajita spices, along with sautéed rainbow colored bell peppers, pickled onions, creamy avocado slices and finally a punchy chipotle sauce to bring it all together. It is so delicious and such an elegant meal perfect to brighten up these dreary winter days. Nothing new about each of the components, but when bought together makes a fabulous meal.
Whole bone-in pieces of chicken is marinated with fajita spices and roasted in the oven. You can double it for a group or big appetites, alternatively roast an entire chicken adjusting the seasoning and roasting time accordingly. For todays recipe I bought 2 whole legs weighing about 2 pounds, I did have the skin removed as we prefer skinless and it made about 4 servings.
Think Tex Mex Style Roast Chicken Dinner.
~Meera
Ingredients
- Chicken: We prefer bone-in skinless whole legs or if I’m feeding a small crowd I prefer roasting a whole chicken. This recipe works well with spacthocked chicken too, adjust the roasting time accordingly. Buy the best quality chicken you can.
- Fajita seasoning: I have an awesome fajita seasoning that you can put together in minutes. Alternatively store bought is fine, make sure its fresh and the adjust the salt as store bought tends to be salty.
- Vegetables: We went with classic fajita veggies; colored bell peppers, poblano, onions. Other choices are mushrooms, zucchini, cauliflower You can choose any combination of veggies, possibilities are endless.
- Chipotle Sauce: we like a little something extra to dip and bring it all together. Chipotle sauce is a family favorite condiment and always have a jar in our fridge, this meal is good even without out it, but if you want an additional spicy component, chipotle sauce is excellent. Sauce is optional. Alternatively guacamole, sour cream work well too.
- Rice: we love it with plain basmati rice, if you want a lighter meal, lower in carbs fresh greens like baby spinach or arugula works brilliantly.
Tex Mex Style Fajita Roast Chicken
Equipment
- Skillet
- Baking sheet
- Oven
Ingredients
- 2 lbs bone-in chicken legs skinless if preferred
- 3 medium bells peppers, any or one color thinly sliced
- 1 medium poblano or green bell pepper thinly sliced
- 1 medium onion, any color thinly sliced
- 2 tbsp Fajita seasoning
- 2 tbsp olive oil
- 2 tbsp lemon or lime juice
- ½-1 serving pickled onion
- sea salt and black pepper as needed
- 2-3 cups cooked basmati rice
- 1 medium avocado
- 2 tbsp chopped cilantro
Sides (Choose one or two)
- 1 serving Chipotle Sauce about 1/2 cup
- 1 serving Guacamole about 1/2 cup
- ½ cup sour cream
Instructions
- Score a couple of slashes on the meaty part of the chicken legs.
- Preheat the oven to 375 °F.
- In a large bowl combine fajita seasoning, lemon juice and one tablespoon olive oil. Massage the chicken pieces with this rub and allow it to marinate for at late 2 hours. If needed add a little more olive oil.
- Place the chicken on a a baking sheet and place it in the preheated oven. Bake for 30-35 minutes until the chicken is fully cooked. The time may vary based on the skin on- skin off, thickness and pieces choosen. Check using oven thermometer to be sure.
- While the chicken roasts, heat a skillet or frying pan with the remaining olive oil. Once hot add the sliced veggies and saute until cooked, but still crisp.Season with salt and pepper as needed. About 5-7 minutes. Set aside and keep warm.
- Once the chicken is cooked. Allow It to rest for 5 minutes. Slice into smaller pieces.
Assemble
- Divide rice about ½-1 cup per person into shallow bowls or plates. Place the roast chicken on top followed with sautéed veggies and serve with pickled onions, avocado slices, and sides/sauces of your choice. ENJOY!!
This meal was so yummy, it’s on a regular dinner rotation. Another great recipe by ND.