Preheat and Prepare: Begin by preheating your oven to 200°C (180°C fan/Gas Mark 6). Line a large, sturdy baking tray with baking parchment to prevent sticking and make for even easier clean-up later. As the oven warms, you might notice a gentle warmth radiating from it, readying it for our delicious creation.

Combine Chicken and Spices: In a large mixing bowl, combine the cubed chicken with one tablespoon of the olive oil, smoked paprika, ground cumin, dried oregano, chilli powder, garlic powder, salt, and black pepper. Use your hands to thoroughly coat the chicken until every piece is beautifully seasoned and a rich, reddish-orange hue, ensuring all those wonderful spices will penetrate the meat.

Add Vegetables: To the same bowl, add the chopped bell peppers and red onion, along with the remaining tablespoon of olive oil. Toss everything together gently until the vegetables are lightly coated and glossy, mingling with the chicken and absorbing some of those aromatic spices.

Arrange on Baking Tray: Spread the seasoned chicken and vegetables evenly in a single layer across your prepared baking tray. Ensure there’s a little space between the pieces; this allows for proper roasting rather than steaming, which is key to achieving that lovely caramelisation. The tray should look colourful and inviting, a promise of the vibrant meal to come.

First Bake: Place the tray into the preheated oven and bake for 20 minutes. After this time, the chicken should be starting to turn opaque and lightly golden at the edges, and the vegetables will be softening, releasing a wonderful, savoury aroma that will begin to fill your kitchen. You might hear a gentle sizzling sound as the ingredients cook.

Introduce Beans and Sweetcorn: Remove the tray from the oven. Carefully stir in the rinsed black beans and sweetcorn, distributing them evenly amongst the chicken and peppers. The mix will look even more substantial and appealing now, with the deep colours of the beans and the bright yellow of the sweetcorn adding to the visual appeal.

Final Bake: Return the tray to the oven for another 10-15 minutes, or until the chicken is thoroughly cooked through (no pink remaining), the vegetables are tender-crisp, and some edges are deliciously caramelised and slightly charred. The aromas will intensify, signalling that your Santa Fe Chicken One-Pan Bake is nearly ready.

Serve with Zest: Once cooked, remove the tray from the oven. A squeeze of fresh lime juice over the entire dish just before serving adds a bright, zesty finish that truly elevates all the flavours. Garnish generously with fresh chopped coriander. The vibrant green of the coriander against the warm tones of the bake looks absolutely stunning and smells incredibly fresh.