Sheet Pan Cheesy Harissa Chicken

Instructions

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 ½-inch-wide wedges.
   • Grate the cheese on the large side of a box grater.
   • In a bowl, whisk together 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. (For easier cleanup, line your sheet pan with parchment.)
   • Evenly top the chicken with the cheese mixture, leaving space for the vegetables 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.

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!