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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with smoky Mexican spices, colorful bell peppers, and hearty black beans for an easy all-in-one meal. This mexican-inspired chicken ready in about 55 minutes pairs (about 2 lbs) 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 430 calories and feeds 6, 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 6 Mexican cuisine 430 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, mix 3 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 1/2 tsp salt, and 1/2 tsp black pepper to form a spice rub.
  2. Step 2: Pat dry 6 bone-in chicken thighs and rub the spice mixture evenly over each piece.
  3. Step 3: Arrange chicken thighs on a large sheet pan. Scatter 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 can (15 oz) drained and rinsed black beans around the chicken.
  4. Step 4: Roast in the preheated oven for 35-40 minutes until chicken skin is crisp and internal temperature reaches 165°F, stirring beans and peppers halfway through roasting.
  5. Step 5: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over everything. Serve with lime wedges on the side.

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Frequently asked questions

How long does Sheet Pan Mexican-Spiced Chicken with Roasted Peppers 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 Peppers 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 Peppers 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 Peppers and Black Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

What goes well with Sheet Pan Mexican-Spiced Chicken with Roasted Peppers and Black Beans?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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