This recipe for sheet-pan chicken and vegetables for fajitas makes a simply delicious dinner. Mostly, I’m happy with how quickly they come together. You see, I have been trained from decades of working the line in a restaurant to use multiple pans and the entire grill. However, I know that home cooks don’t want to use that many pans. (Shauna never does. She also doesn’t want to clean that many pans.) So, I’ve been looking for ways to make meals my kids want to eat, in far less time.
The key is to marinate the chicken and the vegetables separately. Marinating meat? Most people have done that. However, vegetables can take on the flavors of a marinade too. These vegetables have as much presence as the chicken here.