Fast & Easy

Sheet Pan Cheesy Harissa Chicken

with Potatoes, Green Beans & Tzatziki

40 MIN

2 Servings

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From the Test Kitchen

Here, roasted chicken breasts get a punchy lift from an irresistible coating of smoky harissa paste, breadcrumbs, and monterey jack cheese which deliciously melts on top while cooking in the oven. You'll finish the chicken off with a dollop of cooling tzatziki.
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Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
¾ lb Potatoes
6 oz Green Beans
1 clove Garlic
¼ cup Panko Breadcrumbs
1½ Tbsps Golden Raisins
2 oz Monterey Jack Cheese
½ cup Tzatziki (Cucumber-Yogurt Sauce)
2 Tbsps Mayonnaise
1 tsp Whole Dried Oregano
1½ Tbsps Red Harissa Paste

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. Grate the cheese on the large side of a box grater. In a bowl, combine the harissa paste, mayonnaise, grated cheese, and breadcrumbs; 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 separate, large bowl.

2 Prepare & roast the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. 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, gently pressing to adhere. 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.

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 and season with salt and pepper; toss to coat. Carefully place the seasoned green beans in an even layer on the other side of the sheet pan of partially roasted potatoes. Return to 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.

5 Finish & serve your dish

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 roasted green beans and finished potatoes. Top the green beans with the raisins. Top the chicken with the tzatziki. Enjoy!