Sheet Pan Cheesy Chicken
with Mango Chutney, Roasted Potatoes & Green Beans
Ingredients
- 2 Boneless, Skinless Chicken Breasts (or 4 for 4 servings)
- 3/4 lb Potatoes (or 1 1/2 lbs for 4 servings)
- 1 oz Pickled Peppadew Peppers (or 2 oz for 4 servings)
- 1 Tbsp Weeknight Hero Spice Blend
- 2 oz White Cheddar Cheese (or 4 oz for 4 servings)
- 1 clove Garlic (or 2 cloves for 4 servings)
- 2 Tbsps Mayonnaise (or 1/4 cup for 4 servings)
- 1/4 cup Panko Breadcrumbs (or 1/2 cup for 4 servings)
- 6 oz Green Beans (or 12 oz for 4 servings)
- 2 Tbsps Mango Chutney (or 1/4 cup for 4 servings)
- Olive Oil (from pantry)
- Salt (from pantry)
- Pepper (from pantry)
Instructions
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Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into ½-inch rounds. Cut and discard any stem ends from the green beans. Peel 2 cloves of garlic; or 2 cloves of garlic if you're cooking 4 servings; using a zester or the small side of a box grater, finely grate into a paste. Grate the cheese on the large side of a box grater. Roughly chop the peppers. In a large bowl, combine the garlic paste and 1 tablespoon of olive oil; or 2 tablespoons of olive oil if you're cooking 4 servings. Add the green beans; season with salt and pepper. Toss to combine. In a separate bowl, combine the grated cheese, breadcrumbs, mayonnaise, mango chutney, and chopped peppers; season with salt and pepper. Stir to combine.
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Roast the potatoes
Place the potato rounds on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 19 to 21 minutes or 22 to 24 minutes if you're cooking 4 servings, or until browned and tender when pierced with a fork. Remove from the oven.
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Start the chicken
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of a separate sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.
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Finish & serve your dish
Carefully add the seasoned green beans to the other side of the sheet pan of partially roasted chicken; arrange in an even layer. Evenly spread the mango-cheese mixture onto the partially roasted chicken. Return to the oven and roast 8 to 10 minutes or 10 to 12 minutes if you're cooking 4 servings, or until the chicken is cooked through and the green beans are tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Serve the roasted chicken with the roasted vegetables. Enjoy!
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