Oven-Roasted Pollo with Black Beans and Cilantro Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

Juicy oven-roasted chicken thighs served alongside fragrant cilantro-lime rice and hearty black beans for a satisfying Latin American-inspired meal. This Latin American-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, olive oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces (about 2 lbs) bone-in chicken thighs
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1/2 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 1/2 cups black beans, cooked
• 1/2 cup diced onion
• 2 cloves minced garlic
• 1 tbsp olive oil (for beans)
• 1/4 tsp salt (for beans)

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, combine 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp kosher salt, and 1/2 tsp black pepper. Rub this spice blend evenly over 6 bone-in chicken thighs.
2. Step 2: Place the chicken thighs on a baking sheet lined with foil and roast in the oven for 35-40 minutes until the skin is golden and the internal temperature reaches 165°F.
3. Step 3: While the chicken roasts, rinse 1 1/2 cups long grain white rice under cold water until water runs clear. In a medium saucepan, bring 3 cups chicken broth to a boil, add the rice, cover, and reduce heat to low. Cook for 18 minutes until rice is tender.
4. Step 4: Fluff the cooked rice with a fork and stir in 1/2 cup chopped cilantro and 2 tbsp lime juice for a fresh cilantro rice.
5. Step 5: For the black beans, heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced onion and 2 minced garlic cloves, sautéing for 3-4 minutes until softened. Add 1 1/2 cups cooked black beans and 1/4 tsp salt, cooking for 5 minutes until heated through.
6. Step 6: Serve the roasted chicken thighs atop the cilantro rice with a side of warm black beans.