Chicken Fajita Traybake

Ingredients

• 700 g boneless chicken thighs, in strips
• 2 red peppers, sliced
• 1 yellow pepper, sliced
• 2 red onions, in thick wedges
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 1/2 tsp dried oregano
• 1 1/2 tsp chipotle chilli flakes
• 3 tbsp olive oil
• 2 limes
• 8 tortilla wraps, warmed
• 150 g soured cream
• a handful of coriander

Method

1. Season the chicken alone

   Toss the chicken strips with the spices, oil, salt and the zest of one lime. Coating the chicken separately means the spices end up on the meat rather than scattered loose across the tray.

2. Vegetables in thick pieces

   Cut the peppers and onions chunky. Thin slices collapse to a soft heap in the time the chicken needs; thick ones char at the edges and keep some bite.

3. One layer, hot oven

   Spread everything across the largest tray you have in a single layer and roast at 220°C. A crowded tray steams — and this dish is nothing without the blackened edges. Use two trays if you need to.

   25 min

4. Toss once, near the end

   Give it one good toss after 15 minutes, then leave it alone. Constant stirring stops anything sitting still long enough to colour.

5. Finish with acid

   Squeeze the lime juice over the hot tray and scrape everything through the juices. Serve straight from the tray with warm tortillas, soured cream and coriander.