One-Skillet Roasted Smoky Chicken Thighs with Charred Poblano & Crispy Black Beans

Instructions

1. 1

   Position an oven rack in the center position and preheat your oven to 425°F (220°C).

   5 min

   Tip: Make sure your oven is truly preheated before the skillet goes in; that blast of intense dry heat is how the skillet roasts the veggies instead of steaming them.

2. 2

   In a large 12-inch oven-safe skillet (cast iron is king here), combine 1 can (15 oz) black beans, 1.5 cups sweet corn, 1 medium poblano pepper, and 1/2 medium red onion. Drizzle with 1 tbsp olive oil and season with 0.5 tsp smoked paprika, 0.5 tsp ground cumin, 0.5 tsp garlic powder, 0.5 tsp kosher salt, and 0.25 tsp freshly ground black pepper. Toss everything together right in the skillet until well coated, then spread into an even layer across the bottom.

   4 min

   Tip: No extra mixing bowl to wash—seasoning directly inside the cold skillet is a weeknight sanity saver.

3. 3

   Place 1.5 lbs boneless, skinless chicken thighs on a cutting board or plate. Drizzle with the remaining 1 tbsp olive oil and sprinkle evenly on both sides with 1 tsp smoked paprika, 0.5 tsp ground cumin, 0.5 tsp garlic powder, 0.75 tsp kosher salt, and 0.25 tsp freshly ground black pepper. Rub the seasoning into the chicken so it adheres.

   3 min

   Tip: Drying the chicken thoroughly with paper towels first guarantees the spice rub sticks and the exterior browns beautifully in the oven.

4. 4

   Nestle the seasoned chicken thighs on top of the black bean and corn mixture in the skillet, leaving a little breathing room between pieces. Transfer the skillet to the preheated oven and roast at 425°F for 22 to 24 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the edges of the corn and beans are lightly charred.

   23 min

   Tip: Boneless chicken thighs are practically foolproof—they stay exceptionally juicy while the natural chicken drippings flavor the beans below.

5. 5

   While the skillet roasts, stir together 0.33 cup sour cream or plain Greek yogurt, the zest from 1 lime, and 1 tablespoon of juice from the lime in a small bowl until smooth. Season with a tiny pinch of salt to taste.

   3 min

   Tip: A quick lime crema brings essential cool acidity to cut through the rich, smoky spices.

6. 6

   Remove the skillet carefully from the oven with heavy-duty oven mitts. Let the chicken rest in the skillet for 5 minutes. Drizzle the lime crema over the top, then garnish with 0.25 cup cotija cheese or feta and 0.25 cup fresh cilantro leaves. Serve immediately straight from the pan with the remaining lime wedges.

   5 min

   Tip: Remember the skillet handle stays scorching hot! Slip a silicone handle cover or dish towel over it so nobody accidentally grabs it at the table.