Sheet-Pan Chicken Tinga with Roasted Poblanos & Black Beans

Preheat oven to 450°F. Line a large rimmed sheet pan (18×13-inch) with foil. Toss poblano pepper halves, white onion wedges, and unpeeled garlic cloves with 1 tbsp olive oil and a generous pinch of kosher salt. Spread across two-thirds of the pan cut-side down.

Season bone-in skin-on chicken thighs generously on both sides with kosher salt, black pepper, ground cumin, smoked paprika, and dried oregano. Nestle the thighs skin-side up on the open third of the sheet pan. Drizzle with 1 tbsp olive oil. Roast for 30 minutes until the chicken skin is golden and blistered and the vegetables are charred at the edges. Chicken must reach an internal temperature of 165°F — verify with an instant-read thermometer.

Remove the pan from the oven and let everything rest for 5 minutes. Slip the skins off the garlic cloves. Transfer the roasted tomatoes, chipotle peppers in adobo, adobo sauce, roasted garlic, and half the roasted poblanos to a blender. Add 2 tbsp of the reserved tomato liquid. Blend until smooth. Taste and season with kosher salt.

Pull the chicken meat from the bones using two forks, discarding bones and skin. Slice the remaining roasted poblanos into strips. Return the pulled chicken and poblano strips to the sheet pan. Pour the blended tinga sauce over the chicken and toss to coat thoroughly. Scatter the drained black beans across the pan. Drizzle with the remaining 1 tbsp olive oil.

Return the pan to the oven at 450°F and roast for an additional 10–12 minutes until the sauce caramelizes slightly at the edges and the beans are warmed through.

Remove from the oven. Squeeze fresh lime juice over the entire pan and toss gently. Adjust seasoning with kosher salt. Scatter fresh cilantro over the top if using. Serve immediately in warm tortillas, over rice, or directly from the pan. To reheat: cover tightly and warm in a 325°F oven for 15–20 minutes, or reheat on the stovetop over medium-low with a splash of water to loosen the sauce.