Tex-Mex Sheet Pan Chicken with Bell Peppers and Black Bean Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A colorful sheet pan dinner with spiced chicken thighs roasted alongside sweet bell peppers, served with a fresh black bean and corn salsa. This mexican-inspired chicken ready in about 55 minutes blends bone-in chicken thighs, skin-on, large red bell pepper, sliced, large yellow bell pepper, sliced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 40 min Serves 4 Mexican 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 salt, and 1/2 tsp black pepper until each piece is evenly coated.
  2. Step 2: Spread the seasoned chicken thighs on a large sheet pan and arrange 1 large sliced red bell pepper and 1 large sliced yellow bell pepper evenly around the chicken.
  3. Step 3: Roast in the preheated oven for 35-40 minutes, turning the chicken once halfway through, until the chicken reaches an internal temperature of 165°F and the peppers are tender with slightly crisp edges.
  4. Step 4: Meanwhile, prepare the black bean salsa by mixing 1 cup cooked black beans, 1 cup corn kernels, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp fresh lime juice in a bowl.
  5. Step 5: Serve the roasted chicken and peppers topped with a generous spoonful of the fresh black bean salsa for a vibrant, Tex-Mex inspired meal.

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Frequently asked questions

How long does Tex-Mex Sheet Pan Chicken with Bell Peppers and Black Bean Salsa take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tex-Mex Sheet Pan Chicken with Bell Peppers and Black Bean Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tex-Mex Sheet Pan Chicken with Bell Peppers and Black Bean Salsa?

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 Tex-Mex Sheet Pan Chicken with Bell Peppers and Black Bean Salsa 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 Tex-Mex Sheet Pan Chicken with Bell Peppers and Black Bean Salsa?

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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