Sheet Pan Cilantro-Lime Chicken with Black Beans
Juicy chicken thighs roasted with zesty lime and fresh cilantro, served alongside seasoned black beans for a quick and flavorful meal. This mexican-inspired chicken (gluten free) ready in about 50 minutes pairs bone-in chicken thighs, olive oil, fresh lime juice 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.
Ingredients
- 6 pieces bone-in chicken thighs
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 1/4 cup cilantro leaves, chopped
- 1 tsp ground cumin
- 4 cloves garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 medium red bell pepper, diced
- 1 small red onion, diced
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 2 tbsp fresh lime juice, 1/4 cup chopped cilantro, 1 tsp ground cumin, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 6 bone-in chicken thighs and toss to coat thoroughly.
- Step 2: Arrange the coated chicken thighs on a large rimmed baking sheet. Around the chicken, scatter 1 can (15 oz) drained black beans, 1 diced red bell pepper, and 1 small diced red onion. Drizzle an additional 1 tbsp olive oil over the vegetables and beans.
- Step 3: Roast in the oven for 30-35 minutes until the chicken reaches an internal temperature of 165°F and the skin is golden and crisp. Remove from oven and let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Cilantro-Lime Chicken with Black Beans take to make?
Total time is about 50 minutes (15 min prep + 35 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 Cilantro-Lime Chicken with 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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Sheet Pan Cilantro-Lime Chicken with 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 Cilantro-Lime Chicken with 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 Cilantro-Lime Chicken with 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.
