Sheet Pan Cheesy BBQ Chicken with Roasted Vegetables & Cheddar-Jalapeño Potatoes
Fast & Easy

Sheet Pan Cheesy BBQ Chicken

with Roasted Vegetables & Cheddar-Jalapeño Potatoes

35 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. Here, roasted chicken breasts get a crispy, cheesy lift from a coating of tangy barbecue sauce, breadcrumbs, and monterey jack cheese which deliciously melts on top while cooking in the oven.
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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Sheet Pan Cheesy BBQ Chicken with Roasted Vegetables & Cheddar-Jalapeño Potatoes
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1¼ lbs Potatoes
  • ¾ lb Green Beans
  • 2 oz Cheddar Cheese Curds
  • 4 oz Shredded Monterey Jack Cheese
  • ¼ cup Barbecue Sauce
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Mayonnaise
  • ½ cup Panko Breadcrumbs
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 2 Bell Peppers
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off and discard any stem ends from the green beans. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch strips. Roughly chop the cheese curds. In a bowl, combine the monterey jack, breadcrumbs, mayonnaise, and barbecue sauce. Season with salt and pepper. Stir to combine.

Start the chicken & potatoes
2 Start the chicken & potatoes

Place the potato rounds on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.

Roast the vegetables
3 Roast the vegetables

Meanwhile, transfer the green beans and pepper pieces to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Finish & serve your dish
4 Finish & serve your dish

Carefully top the partially roasted potatoes in an even layer with the chopped cheese curds and as much of the jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Evenly spread the BBQ- breadcrumb mixture onto the partially roasted chicken. Return to the oven and roast 9 to 11 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Serve the finished chicken and potatoes with the roasted vegetables. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off and discard any stem ends from the green beans. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch strips. Roughly chop the cheese curds. In a bowl, combine the monterey jack, breadcrumbs, mayonnaise, and barbecue sauce. Season with salt and pepper. Stir to combine.

2 Start the chicken & potatoes

Place the potato rounds on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.

Start the chicken & potatoes
Roast the vegetables
3 Roast the vegetables

Meanwhile, transfer the green beans and pepper pieces to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Finish & serve your dish

Carefully top the partially roasted potatoes in an even layer with the chopped cheese curds and as much of the jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Evenly spread the BBQ- breadcrumb mixture onto the partially roasted chicken. Return to the oven and roast 9 to 11 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Serve the finished chicken and potatoes with the roasted vegetables. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Finish & serve your dish
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