Sheet Pan Chile-Lime Chicken with Roasted Corn and Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with a zesty chile-lime marinade, paired with smoky corn and black beans for a hearty, vibrant meal. This mexican-inspired sheet pan (gluten free) ready in about 40 minutes pairs olive oil, fresh lime juice, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lime juice, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until combined.
  2. Step 2: Place 6 boneless skin-on chicken thighs on a rimmed sheet pan and brush both sides generously with the chile-lime marinade. Scatter 1 1/2 cups fresh corn kernels and 1 cup drained black beans evenly around the chicken.
  3. Step 3: Roast in the preheated oven for 25-30 minutes, until the chicken skin is crispy and internal temperature reaches 165°F, and the corn is lightly browned.
  4. Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the chicken and vegetables. Serve with lime wedges on the side for squeezing.

Frequently asked questions

How long does Sheet Pan Chile-Lime Chicken with Roasted Corn and Black Beans take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Chile-Lime Chicken with Roasted Corn and Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sheet Pan Chile-Lime Chicken with Roasted Corn and Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Chile-Lime Chicken with Roasted Corn and Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Chile-Lime Chicken with Roasted Corn and Black Beans gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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