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

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

Juicy chicken thighs roasted alongside sweet corn and black beans with smoky chipotle and cumin for a bold Mexican-inspired meal. This mexican-inspired chicken ready in about 50 minutes pairs olive oil, chipotle chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 35 min Serves 4 Mexican cuisine 450 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, 1 tbsp chipotle chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/4 tsp black pepper to create a spice rub.
  2. Step 2: Pat dry 6 bone-in skin-on chicken thighs and rub the spice mixture all over the chicken pieces, making sure to get under the skin where possible.
  3. Step 3: Arrange the chicken thighs on one side of a large rimmed baking sheet. On the other side, toss 1 1/2 cups thawed corn kernels and 1 can (15 oz) drained black beans with the remaining 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Roast everything in the oven for 30-35 minutes, turning the vegetables halfway, until the chicken skin is crispy and internal temperature reaches 165°F.
  5. Step 5: Remove from oven and sprinkle the roasted vegetables with 1/4 cup chopped fresh cilantro. Serve the chicken and vegetables hot with lime wedges on the side for squeezing.

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Frequently asked questions

How long does Sheet Pan Mexican-Style Chicken with Roasted Corn and 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 Mexican-Style 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-Style 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-Style 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.

What goes well with Sheet Pan Mexican-Style Chicken with Roasted Corn 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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