Sheet Pan Cheesy Chicken with Potatoes, Green Beans & Tzatziki
Fast & Easy

Sheet Pan Cheesy Chicken

with Potatoes, Green Beans & Tzatziki

40 MIN
+$9.49/serving 4 Servings
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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 bright, punchy lift from a coating of shawarma-style spices (like coriander and tumeric), pickled peppers, breadcrumbs, and monterey jack cheese which deliciously melts on top while cooking in the oven.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    ingredients
    Sheet Pan Cheesy Chicken with Potatoes, Green Beans & Tzatziki
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1½ lbs Potatoes
    • ¾ lb Green Beans
    • 2 Tbsps Red Wine Vinegar
    • 1 clove Garlic
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    • 1 oz Pickled Peppadew Peppers
    • ¼ cup Panko Breadcrumbs
    • 3 Tbsps Golden Raisins
    • 4 oz Monterey Jack Cheese
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • ¼ cup Mayonnaise
    • 1 tsp Whole Dried Oregano
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-wide wedges. Roughly chop the peppers. Grate the cheese on the large side of a box grater. In a bowl, combine the mayonnaise, chopped peppers, grated cheese, breadcrumbs, and half the spice blend; season with salt and pepper. Stir to combine. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a large bowl.

    Prepare & roast the chicken
    2 Prepare & roast the chicken

    Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Transfer to a sheet pan. Place on the upper oven rack and roast 8 minutes. Leaving the oven on, remove from the oven. Evenly top the chicken with the cheese mixture. Return to the upper oven rack and roast 10 to 12 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven. 

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

    Roast the potatoes
    3 Roast the potatoes

    Meanwhile, place the potato wedges on a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat; arrange in an even layer on one side of the sheet pan. Place on the lower oven rack and roast 15 minutes. Leaving the oven on, remove from the oven.

    Prepare & roast the green beans
    4 Prepare & roast the green beans

    Meanwhile, cut off and discard any stem ends from the green beans; place in a bowl. Add a drizzle of olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, carefully place the seasoned green beans in an even layer on the other side of the sheet pan of partially roasted potatoes. Place on the lower oven rack and roast 8 to 10 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

    Finish & serve your dish
    5 Finish & serve your dish

    Meanwhile, in the reserved bowl, combine the raisins, vinegar, and a drizzle of olive oil. Transfer the roasted green beans to the bowl of dressed raisins; toss to coat. Taste, then season with salt and pepper if desired. Transfer the roasted potatoes to the bowl of garlic paste; toss to coat. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the dressed green beans and finished potatoes. Serve the tzatziki on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-wide wedges. Roughly chop the peppers. Grate the cheese on the large side of a box grater. In a bowl, combine the mayonnaise, chopped peppers, grated cheese, breadcrumbs, and half the spice blend; season with salt and pepper. Stir to combine. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a large bowl.

    2 Prepare & roast the chicken

    Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Transfer to a sheet pan. Place on the upper oven rack and roast 8 minutes. Leaving the oven on, remove from the oven. Evenly top the chicken with the cheese mixture. Return to the upper oven rack and roast 10 to 12 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven. 

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

    Prepare & roast the chicken
    Roast the potatoes
    3 Roast the potatoes

    Meanwhile, place the potato wedges on a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat; arrange in an even layer on one side of the sheet pan. Place on the lower oven rack and roast 15 minutes. Leaving the oven on, remove from the oven.

    4 Prepare & roast the green beans

    Meanwhile, cut off and discard any stem ends from the green beans; place in a bowl. Add a drizzle of olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, carefully place the seasoned green beans in an even layer on the other side of the sheet pan of partially roasted potatoes. Place on the lower oven rack and roast 8 to 10 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

    Prepare & roast the green beans
    Finish & serve your dish
    5 Finish & serve your dish

    Meanwhile, in the reserved bowl, combine the raisins, vinegar, and a drizzle of olive oil. Transfer the roasted green beans to the bowl of dressed raisins; toss to coat. Taste, then season with salt and pepper if desired. Transfer the roasted potatoes to the bowl of garlic paste; toss to coat. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the dressed green beans and finished potatoes. Serve the tzatziki on the side. Enjoy!

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