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Chicken Traybake with Poblano Chilies, Tomatoes and Onions

Chicken Traybake with Poblano Chilies, Tomatoes and Onions

By Courtney HillOctober 27, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

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.

Ingredients
  • 3

    tablespoons extra-virgin olive oil

  • 2

    medium garlic cloves, finely grated

  • 1

    tablespoon chili powder OR 2 teaspoons ground cumin plus ¼ teaspoon cayenne

  • Kosher salt and ground black pepper

  • 1½

    pounds boneless, skinless chicken breasts OR thighs, trimmed

  • 2

    medium red OR white onions, peeled and cut into 1-inch wedges

  • 2

    poblano chilies, stemmed, seeded and cut into 1- to 1½-inch strips

  • 1

    pint grape OR cherry tomatoes OR 4 medium tomatillos (about 8 ounces), husked, cored and halved

Step 1

Heat 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.

Step 2

To the remaining oil-spice mixture, add the onions and chilies. Toss, then distribute evenly on a rimmed baking sheet. Roast until the vegetables begin to brown and soften, 8 to 10 minutes. Remove the baking sheet from the oven, stir in the tomatoes and place the chicken on top. Roast until the thickest part of the breasts (if using) reaches 160°F and the thickest part of the largest thigh (if using) reaches 175°F, another 15 to 20 minutes.

Step 3

Transfer the chicken to a cutting board and let rest for 5 minutes. Meanwhile, transfer the vegetables and any accumulated juices to a platter. Thinly slice the chicken, then taste and season with salt and pepper and transfer to the platter.

Step 4

Optional garnish: Mexican crema OR sour cream OR hot sauce OR lime wedges OR a combination