Sheet Pan Spiced Tex-Mex Chicken with Roasted Corn and Black Beans

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

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.

A hearty, one-pan roasting of chicken thighs seasoned with smoky Tex-Mex spices alongside sweet corn and black beans for a flavorful weeknight meal. This Mexican-inspired chicken recipe, ready in about 50 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 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 420 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
3 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups frozen corn kernels
1 cup canned black beans, drained and rinsed
1 cup 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 and line a large sheet pan with parchment paper. In a small bowl, mix 3 tablespoons olive oil, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Step 2: Pat dry 6 bone-in chicken thighs and rub the spice mixture all over each piece, making sure to coat evenly. Place the chicken thighs on the prepared sheet pan.
Step 3: In a separate bowl, toss 1 1/2 cups frozen corn kernels, 1 cup drained black beans, and 1 cup diced red bell pepper with a drizzle of olive oil and a pinch of salt and pepper. Scatter the vegetable mixture around the chicken on the sheet pan.
Step 4: Roast everything for 30-35 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
Step 5: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the entire pan. Serve with lime wedges for squeezing over the chicken and veggies.