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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (gluten free) ready in about 55 minutes pairs skin on 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 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove from oven, sprinkle 1/4 cup chopped fresh cilantro over the vegetables and chicken, and serve with lime wedges for squeezing.

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Frequently asked questions

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

Total time is about 55 minutes (15 min prep + 40 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 Mexican-Spiced 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 Mexican-Spiced 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 Mexican-Spiced 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 Mexican-Spiced 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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