Sheet Pan Ranch Chicken With Peppers Onions

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 tablespoons extra-virgin olive oil, divided
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly 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)

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