Sheet Pan Mexican-Spiced Chicken with Roasted Corn and Black Beans

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 drafted and published.

Juicy chicken thighs coated in smoky Mexican spices, roasted alongside sweet corn and hearty black beans for an easy one-pan dinner bursting with flavor. This Mexican-inspired chicken recipe (gluten free), ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, chili powder 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 rice, quinoa, or a quick salad. 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

6 pieces, skin on bone-in chicken thighs
3 tbsp olive oil
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
1 cup (from 2 ears) fresh corn kernels
1 cup, drained and rinsed canned black beans
1 medium, diced red bell pepper
1/4 cup, chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, combine 3 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper to form a spice rub.
Step 2: Rub the spice mixture evenly all over 6 bone-in chicken thighs with skin on. Place chicken on one side of a large rimmed baking sheet.
Step 3: On the other side of the baking sheet, toss 1 cup fresh corn kernels, 1 cup drained canned black beans, and 1 diced red bell pepper with a drizzle of olive oil and a pinch of salt.
Step 4: Roast the chicken and vegetables together for 35-40 minutes, flipping the vegetables halfway through, until the chicken skin is crispy and internal temperature reaches 165°F.
Step 5: Remove from oven, sprinkle 1/4 cup chopped fresh cilantro over the vegetables and chicken, and serve with lime wedges for squeezing.