Ingredients:
4 bell peppers (any color), stems discarded, sliced 1/4-inch-thick
2 medium red onions, peeled, halved through the root end, and sliced 1/4-inch-thick
7 tablespoonsextra-virgin olive oil, divided
2 teaspoonskosher salt, divided
1/2 teaspoonfreshly ground black pepper, divided
2 pounds (8 to 10) boneless, skinless chicken thighs
1 (1-ounce) packet ranch dressing mix
Cooked rice or pasta, toasted hoagie rolls, or warmed tortillas, for serving
Lime wedges, for serving (optional)
Directions:
Heat the oven to 425ºF and position oven racks in the upper and lower third. Add the bell peppers and onions to a large bowl. Add 3 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Toss to combine. Divide evenly between two sheet pans, and save the bowl.
Pat the chicken thighs dry with paper towels and place in the same large bowl. Add ranch dressing mix and remaining 4 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper and toss to combine, ensuring each piece of chicken gets coated evenly. Divide the chicken between the two sheet pans, nestled in between the vegetables.
Transfer the sheet pans to the oven and bake for 10 minutes, then swap the position of the pans and cook for an additional 10 minutes. Remove from the oven once vegetables are tender and chicken is cooked through (it should read 165ºF when a meat thermometer is inserted in the thickest part).
If you’d like a bit of extra color on your vegetables, transfer the chicken to a serving dish or cutting board, then transfer all the vegetables to one sheet pan and return to the oven on the rack closest to the broiler. Heat the broiler to high. Broil the vegetables until they’ve charred a bit, 2 to 5 minutes.
Let cool slightly, then slice or pull the chicken according to the desired final presentation. Serve with rice or pasta, toasted hoagie rolls, or warmed tortillas. Finish with a squeeze of fresh lime juice if using.