A wholesome spin on the classic Tex-Mex favorite, Chicken Fajita. It is so delicious and such an elegant meal perfect to brighten up these dreary winter days. Nothing new about each of the components, but when bought together makes a fabulous meal.
Score a couple of slashes on the meaty part of the chicken legs.
Preheat the oven to 375 °F.
In a large bowl combine fajita seasoning, lemon juice and one tablespoon olive oil. Massage the chicken pieces with this rub and allow it to marinate for at late 2 hours. If needed add a little more olive oil.
Place the chicken on a a baking sheet and place it in the preheated oven. Bake for 30-35 minutes until the chicken is fully cooked. The time may vary based on the skin on- skin off, thickness and pieces choosen. Check using oven thermometer to be sure.
While the chicken roasts, heat a skillet or frying pan with the remaining olive oil. Once hot add the sliced veggies and saute until cooked, but still crisp.Season with salt and pepper as needed. About 5-7 minutes. Set aside and keep warm.
Once the chicken is cooked. Allow It to rest for 5 minutes. Slice into smaller pieces.
Assemble
Divide rice about ½-1 cup per person into shallow bowls or plates. Place the roast chicken on top followed with sautéed veggies and serve with pickled onions, avocado slices, and sides/sauces of your choice. ENJOY!!
