Sheet Pan Chipotle Chicken with Corn and Black Beans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp chicken thighs roasted with smoky chipotle and sweet corn, topped with earthy black beans for a simple, flavorful weeknight dinner. This Mexican-inspired sheet-pan recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, chipotle powder, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 40 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels, then rub with 1 tablespoon chipotle powder, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 2 tablespoons olive oil until evenly coated.
  2. Step 2: Arrange chicken thighs in a single layer on a large sheet pan lined with parchment paper, then scatter 2 cups frozen corn kernels and 1 (15-ounce) can black beans around the chicken, topping with 1 medium sliced red onion.
  3. Step 3: Roast in a 425°F oven for 35-40 minutes, or until chicken reaches 165°F internal temperature and edges are golden brown, basting once halfway with pan juices.
  4. Step 4: Squeeze 1 lime cut into wedges over the chicken and vegetables just before serving.

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