Sheet-Pan Harissa Chicken, Potatoes & Green Beans with Whipped Feta and Dill

A great weeknight meal

As the mom of four, now adult children, I sometimes flashback to those challenging nights of getting dinner on the table. I don’t know if I wasn’t paying attention or if they just weren’t a thing back in the 90’s and early 2000’s, but sheet-pan meals rock!

The trick to a good sheet-pan meal is planning ahead of time. Confirming the ingredients and if anything has to marinate. This dish requires at least 30 minutes of marinating time, but the longer it sits in the marinade, the deeper the flavors will be.

Sheet-pan meals are typically done in stages. Not everything on the sheet pan takes the same amount of time to cook, so you have to be mindful of that. Other than the sheet pan, this dish only dirties the marinade bowl and the food processor bowl/blade.

You might be asking yourself, what is harissa? Harissa is a paste that you can buy pre-made, like I did, or make it yourself. It is a combination of peppers and spices. You can control the level of heat with this dish and I opted for a more mild variety.

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I love to roast green beans. You don’t see a lot of roasted green beans out there and it might be because they don’t stay pretty. They shrivel up a bit but they turn into a crunchy goodness that blends well with the creaminess of the potatoes. The sauce compliments the green beans and I love this combo. You can substitute any other vegetable you like, just increase the final cook time to accommodate for the difference.