Have you ever just wanted dinner to make itself? (I mean, who hasn’t? ) Enter this Easy One-Pan Roasted Salsa Chicken recipe.
It’s like a fiesta in your kitchen with minimal cleanup—just a pan, some chicken, and all that zesty salsa goodness. I remember the first time I made it, the kitchen was filled with such an intoxicating aroma that even my picky eater couldn’t resist!
Steps
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- In a small bowl, mix together the olive oil and blackened seasoning.
- Place the cherry tomatoes, sliced jalapenos, and red onion on the prepared baking sheet. Drizzle half of the oil and seasoning mixture over the vegetables and toss them to ensure they are well-coated.
- Evenly brush the remaining oil and seasoning mixture over the chicken breasts, ensuring all sides are covered.
- Arrange the seasoned chicken breasts among the vegetables on the baking sheet.
- Bake in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are nicely roasted.
- Season with salt to taste, serve with lime wedges, and enjoy your meal!
Ingredients
- ¼ cup (54 g) extra virgin olive oil
- 2 tablespoons blackened seasoning
- 1 package (10 ounces) cherry tomatoes
- 1 large jalapeno pepper, sliced into rounds (about ¼ cup)
- 1 large red onion, sliced into half-moon shapes, about ¼ to ½-inch thick
- 4 boneless skinless chicken breasts, approximately 2 pounds, pounded to an even thickness
- Salt, to taste
- Lime wedges, for serving
FAQ
- Can I use a different cut of chicken for this recipe?
- Yes, you can substitute boneless, skinless chicken breasts with boneless, skinless chicken thighs. Just ensure the chicken is cooked thoroughly, reaching an internal temperature of 165°F.
- What can I use instead of cherry tomatoes?
- Cherry tomatoes can be replaced with Roma tomatoes, grape tomatoes, or even standard-sized tomatoes cut into wedges. Depending on their size, you may need to halve the cherry tomatoes.
- Is there an alternative to using jalapeno peppers?
- If you prefer less heat, you can omit the jalapeno peppers. The blackened seasoning already adds a bit of spiciness to the dish.
- How should I store leftovers of the Sheet Pan Roasted Salsa Chicken?
- Allow the dish to cool completely, then store the chicken and vegetables in an airtight container in the refrigerator. It should keep for 3-4 days. Reheat in the oven or microwave when ready to eat.
- What are some serving suggestions for this dish?
- You can serve the chicken and vegetables over cilantro lime rice, in a tortilla wrap, or accompanied by refried beans. Cornbread provides a sweet contrast and starting with a wedge salad makes for a well-rounded meal.
Tips
- For the juiciest chicken, ensure that the chicken breasts are pounded to an even thickness. This helps them cook uniformly and prevents any parts from drying out.
- Consider preparing your own homemade blackened seasoning for a more robust flavor. You likely have the necessary spices on hand, and it will enhance the taste of both the chicken and the vegetables.
- If you prefer less heat, feel free to omit the jalapeno pepper. The blackened seasoning already provides plenty of spice to the dish.
- For added convenience and flavor infusion, let the chicken and vegetables marinate in the oil and seasoning mixture for a short time before roasting. This can deepen the flavors and make the meal even more delicious.
Equipment
- Large baking sheet
- Parchment paper
- Meat thermometer (to ensure the chicken reaches an internal temperature of 165°F)
