Sheet Pan Spicy Southwestern Chicken with Black Beans and Corn

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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.

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 recipe, ready in about 50 minutes, pairs bone-in, skin-on 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 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

6 pieces (about 3 lbs) bone-in, skin-on 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 tsp black pepper
1 can (15 oz) canned black beans, drained and rinsed
1 1/2 cups frozen corn kernels
1 medium red bell pepper, sliced
1/4 cup fresh cilantro, chopped
for serving lime wedges

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Instructions

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.
Step 2: Spread seasoned chicken thighs skin-side up on a large rimmed baking sheet.
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.
Step 4: Arrange the bean and vegetable mixture around the chicken thighs on the baking sheet.
Step 5: Roast in the preheated oven for 30-35 minutes until chicken registers 165°F internally and vegetables are tender and slightly caramelized.
Step 6: Remove from oven, sprinkle with 1/4 cup chopped fresh cilantro, and serve with lime wedges for a zesty finish.