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

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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.

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 recipe, 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 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

6 pieces (about 2 lbs) bone-in chicken thighs
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
1/2 tsp black pepper
1 large, sliced into 1/2-inch strips red bell pepper
1 large, sliced into 1/2-inch strips yellow bell pepper
1 can (15 oz), drained and rinsed black beans
1/4 cup chopped, for garnish fresh cilantro
for serving lime wedges

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Instructions

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.
Step 2: Pat dry 6 bone-in chicken thighs and rub the spice mixture evenly over each piece.
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.
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.
Step 5: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over everything. Serve with lime wedges on the side.