Sheet Pan Tex-Mex Chicken with Roasted Peppers and Black Beans

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

A flavorful sheet pan meal featuring juicy chicken thighs roasted with smoky spices, colorful bell peppers, and hearty black beans for an easy Tex-Mex dinner. This mexican-inspired chicken (gluten free) ready in about 52 minutes pairs bone-in, skin-on chicken thighs, red bell pepper, yellow bell pepper 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 rice, quinoa, or a quick salad. 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.

★ 4.4 (14 ratings) Prep: 15 min Cook: 37 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 1/2 tsp salt, and 1/2 tsp black pepper to create the spice rub.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs to the bowl and toss well to coat evenly with the spice mixture.
  3. Step 3: On a large sheet pan, arrange the seasoned chicken thighs skin side up. Scatter 1 large sliced red bell pepper and 1 large sliced yellow bell pepper evenly around the chicken.
  4. Step 4: Roast in the preheated oven for 25 minutes, then add 1 can (15 oz) drained and rinsed black beans around the chicken and peppers. Continue roasting for another 10-12 minutes until chicken reaches 165°F internally and peppers are tender.
  5. Step 5: Remove from oven, sprinkle 1/4 cup chopped fresh cilantro over the top, and serve with lime wedges for squeezing over the dish.

Frequently asked questions

How long does Sheet Pan Tex-Mex Chicken with Roasted Peppers and Black Beans take to make?

Total time is about 52 minutes (15 min prep + 37 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 Tex-Mex Chicken with Roasted Peppers 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 red bell pepper from drying out.

Can I substitute ingredients in Sheet Pan Tex-Mex Chicken with Roasted Peppers 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 Tex-Mex Chicken with Roasted Peppers 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.

Is Sheet Pan Tex-Mex Chicken with Roasted Peppers and Black Beans gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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