Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes with Feta Goddess Sauce
A delicious sheet pan recipe featuring lemon, rosemary, and Dijon chicken served with creamy feta goddess sauce.
Equipment
- Oven
- baking sheet
- mixing bowl
- Blender
Ingredients
Main Ingredients
- 6 tablespoons extra virgin olive oil plus more for serving
- 2 tablespoons Dijon mustard
- 4 cloves garlic minced or grated
- 1 medium shallot finely chopped
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon smoked paprika
- 1 whole lemon juice and zest
- to taste kosher salt and black pepper
- 2 pounds boneless chicken breasts or thighs
- 3-4 medium russet potatoes cut into 2 inch pieces
- 1 tablespoon raw sesame seeds
- 1 small bunch asparagus ends trimmed
Feta Sauce Ingredients
- 4-6 ounces feta cheese
- ¼ cup plain Greek yogurt
- 1 clove garlic grated
- 1 whole lemon juice from 1 lemon
- ¼ cup chopped fresh tender herbs such as dill, basil, or parsley
- ¼ teaspoon smoked paprika
- 1 pinch crushed red pepper flakes
Instructions
Cooking Instructions
- Preheat oven to 425 degrees F. In a medium bowl, combine the remaining 4 tablespoons olive oil, the mustard, garlic, shallot, rosemary, paprika, lemon zest, lemon juice, and a pinch each of salt and pepper. Add the chicken and toss well to combine. Let sit 15-20 minutes.
- On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil and the sesame seeds. Season with salt and black pepper. Roast for 20 minutes, or until tender.
- Remove the potatoes from the oven and push them to one side of the pan. Put the chicken on the other side. Arrange asparagus around the chicken. Drizzle over 1 tablespoon olive oil, season with salt and pepper. Return the pan to oven and roast for 20-25 minutes more, until the chicken is cooked through.
- Meanwhile, make the feta. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until smooth and creamy. Stir in the herbs, paprika, and a pinch of red pepper flakes. If desired, thin with additional lemon juice.
- To serve, divide the chicken, potatoes, and asparagus between plates. Spoon the feta sauce over the chicken. Eat and enjoy!
Nutrition
Serving: 1plateCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 100mgSodium: 600mgPotassium: 900mgFiber: 5gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 3mg
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