Sheet Pan Tex-Mex Chicken with Roasted Bell Peppers

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs roasted on a sheet pan with vibrant bell peppers and a smoky Tex-Mex spice blend, perfect for an easy weeknight dinner. This Mexican-inspired chicken recipe (gluten free), ready in about 50 minutes, pairs bone-in chicken thighs, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
1 large, sliced into 1/2-inch strips red bell pepper
1 large, sliced into 1/2-inch strips yellow bell pepper
3 tbsp olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp, chopped for garnish fresh cilantro

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 1/2 tsp salt, and 1/2 tsp black pepper.
Step 2: Add 6 bone-in chicken thighs and sliced 1 large red bell pepper and 1 large yellow bell pepper (each cut into 1/2-inch strips) to the bowl. Toss everything thoroughly until the chicken and peppers are evenly coated with the spice oil.
Step 3: Arrange the chicken thighs skin-side up on a rimmed sheet pan, spreading the bell peppers around them in a single layer. Roast in the oven for 30-35 minutes until the chicken skin is crisp and an internal temperature of 165°F is reached.
Step 4: Remove from oven and garnish with 2 tbsp chopped fresh cilantro before serving warm.