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

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

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Sheet Pan Spiced Tex-Mex 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 Spiced Tex-Mex 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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Sheet Pan Spiced Tex-Mex 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 Spiced Tex-Mex 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 Spiced Tex-Mex 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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