A simplified version for busy weeknights using pre-made jerk paste and bell peppers.
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Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or aluminum foil.
In a large bowl, toss the chicken thighs with the jerk seasoning paste until every piece is thoroughly coated.
Place the sliced bell peppers and red onion wedges on the prepared baking sheet.
Drizzle the vegetables with olive oil and season with salt and black pepper, tossing to coat evenly.
Arrange the chicken thighs on the baking sheet, nestling them among the vegetables in a single layer.
Scatter fresh thyme sprigs over the top and place the tray in the center of the oven.
Bake for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is charred.
Remove from the oven and squeeze fresh lime juice over everything before serving.
