Sheet Pan Spicy Southwestern Chicken with Black Beans and Corn

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant sheet pan meal featuring spicy chicken thighs roasted with black beans, corn, and Southwestern spices for an easy, flavorful dinner. This latin american-inspired chicken ready in about 50 minutes pairs olive oil, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 35 min Serves 6 Latin American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 6 bone-in, skin-on chicken thighs with 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 tsp black pepper until evenly coated.
  2. Step 2: Spread seasoned chicken thighs skin-side up on a large rimmed baking sheet.
  3. Step 3: In the same bowl, combine 1 can (15 oz) drained and rinsed black beans, 1 1/2 cups frozen corn kernels, and 1 sliced medium red bell pepper; drizzle with 1 tbsp olive oil and toss lightly.
  4. Step 4: Arrange the bean and vegetable mixture around the chicken thighs on the baking sheet.
  5. Step 5: Roast in the preheated oven for 30-35 minutes until chicken registers 165°F internally and vegetables are tender and slightly caramelized.
  6. Step 6: Remove from oven, sprinkle with 1/4 cup chopped fresh cilantro, and serve with lime wedges for a zesty finish.

Frequently asked questions

How long does Sheet Pan Spicy Southwestern Chicken with Black Beans and Corn 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 Spicy Southwestern Chicken with Black Beans and Corn?

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 Spicy Southwestern Chicken with Black Beans and Corn?

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 Spicy Southwestern Chicken with Black Beans and Corn 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 Spicy Southwestern Chicken with Black Beans and Corn?

Latin American 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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