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Bringing you all some springtime vibes with this Sheet Pan Pesto Chicken and Lemon Butter Potatoes with creamy whipped feta and sun-dried tomato vinaigrette. Basil pesto marinated chicken roasted alongside sesame-crusted lemon garlic potatoes. Served over creamy whipped feta cheese, then topped with vinaigrette and all the herbs you can find. This dish is quick, easy, extra colorful, super flavorful, and so delicious. The perfect dinner to serve any night of the week. Promise this is not your average sheet pan dinner. It’s so DELICIOUS and the leftovers make for an awesome lunch the following day.
This is going to sound cheesy, but you guys, spring has sprung! Well, I mean, kind of. It sure felt like spring on Friday and Saturday. But of course, yesterday was filled with snow and it’s supposed to continue throughout the week. But, we’ve had a glimpse and I’ve surrounded myself with all the fresh spring flowers I can find. So, I am very much in the springtime mindset and today’s recipe 100% reflects that.
I’ve definitely made it clear by now, but I really love a one-and-done sheet pan dinner. They’re some of my favorites to share as well as my favorite to serve to family and friends. They really do take the stress out of the weeknight dinner. It’s nice to be able to throw everything into the oven and let your dinner cook away while you work on other things.
I mean, right? Yes, yes. Of course.
And everyone…this sheet pan dinner feels extra special because it is. it has those “extras” that really make it really really GOOD.
My Inspiration?
Well, spring for one, and the fact that the only fresh herb I had on hand the other day was basil. But also, I wanted to create a lighter spring dinner that still felt satisfying enough for a Sunday night family dinner. Or even upcoming Easter Sunday.
I did some brainstorming and thought back to the recipes my Nonnie would make when we’d visit them in Florida over spring break. One of her signatures was a simple roasted chicken with potatoes…and bread. Always bread with dinner.
So, I stole one of her concepts a bit and made it into a sheet pan dinner, which she would fully approve of. My Nonnie was an awesome cook, but she didn’t mess around with “fussy” recipes. She lived by the motto, the easier the better.
Start with the chicken and potatoes
For the chicken, I kept things simple and tossed it with some basil pesto, a shallot, and a bit of lemon zest. All very fresh spring flavors, and all very delicious. I like to let the chicken sit and “marinate” while I prep the potatoes.
And the potatoes? Aside from the feta (more on that below), they’re my favorite part. Inspired by a classic greek roasted potato. I flavored them with lots of lemon, garlic, and butter. The butter is not traditional but adds a richness to the potatoes that I found to be delish. Oh, and then some sesame seeds for a little nutty crunch.
The potatoes go into the oven first so that they really have time to roast before adding the chicken to the pan. The idea is that you don’t want the chicken to dry out, so add it to the pan halfway through cooking. It will cook perfectly alongside the potatoes.
And while that’s happening, whip that feta…
Is this necessary? No, absolutely not. But do you need this? Yes, you absolutely do.
If you have a food processor, all you do is whip feta cheese with olive oil until creamy. It takes just a few minutes and is worth every bit of extra effort…I promise! Once the warm roasted potatoes and chicken touch the creamy feta, the feta immediately begins to melt into everything creating a creamy, delicious “sauce”.
It’s the perfect amount of salty creaminess to balance out all the savory roasted potatoes and chicken.
Let’s finish it up!
While the chicken is cooking mix up a quick vinaigrette with some sun-dried tomatoes and the olive oil left in the tomato jar. Add in balsamic vinegar and a squeeze of lemon. This is your super simple tomato vinaigrette.
I like to drizzle it over the feta, then add the potatoes and chicken. It is SO GOOD and pretty too with all the colors from the tomatoes and herbs. This makes it perfect for spring, but still cozy enough for days when the weather can still be cold and snowy (or cold and rainy, which I think is actually worse).
I made this for my family Sunday night and it was the perfect dinner to share with them. My dad especially loved the potatoes combined with the whipped feta. It’s a mouth-watering combination that’s rather hard to beat!
So you see? Great for a Sunday, easy enough for a busy weeknight, but still fancy enough for Easter!
Looking for other sheet pan recipes? Here are a few to try:
Sheet Pan Sticky Gochujang Chicken Meatballs
Sheet Pan Buffalo Chicken Pizza
Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts
Lastly, if you make this Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta
Servings: 6
Calories Per Serving: 729 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds boneless chicken breasts or thighs, cut into 2-3 inch pieces
- 1 medium shallot, finely chopped
- 1/2 cup basil pesto, homemade or store-bought
- zest and juice of 1-2 lemons
- kosher salt and black pepper
- crushed red pepper flakes
- 2 tablespoons extra virgin olive oil
- 3-4 medium russet potatoes, cut into 2 inch pieces
- 2 tablespoons salted butter
- 2 cloves garlic, finely chopped or grated
- 1 tablespoon sesame seeds
- 1/2 cup (4 ounces) oil packed sun-dried tomatoes, chopped, and reserve the oil
- 1 tablespoon chopped fresh dill or thyme
- 2 tablespoons white or regular balsamic vinegar
- pita/naan and fresh herbs, for serving
Whipped Feta
- 8 ounces feta cheese
- 1/4 cup plain greek yogurt
- 2 tablespoons extra virgin olive oil
Instructions
- 1. Preheat oven to 425° F. In a medium bowl, combine the chicken, pesto, shallot, lemon zest, and a pinch each of chili flakes, salt, and pepper. Let sit 15 minutes.2. On a baking sheet, toss the potatoes with olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender. 3. Remove the potatoes from the oven. Add the butter, lemon juice, garlic, and sesame seeds, toss to coat, then push the potatoes to one side of the pan. Put the chicken on the other side. Return the pan to the oven and roast for 20 minutes more, until the chicken is cooked through.4. Meanwhile, make the tomato vinaigrette. In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice, and the balsamic vinegar until combined. Stir in the sun-dried tomatoes, dill, and season with salt, pepper, and red pepper flakes.5. To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. 6. To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the potatoes and chicken, top with fresh herbs. Serve pita on the side. Enjoy!
This post was originally published on March 22, 2021
I made this tonite. Not a huge feta fan but I took a chance – oh my word! I have been married for almost 30 years (I’m a good cook, no really I am!) and my husband said that this is one of the best dinners I have made for him! Thank you!
Hey Jacki,
I really appreciate you giving this recipe a try, I am so glad it was enjoyed.? xTieghan
Made this recipe tonight! It was delicious. The potatoes were fantastic-crispy outside and soft in the middle. Loved the flavors melded with the whipped feta!
Hey Jen,
I really appreciate you giving this recipe a try, I am so glad it was enjoyed.? xTieghan
Nothing better than opening HBH and seeing I have all of the ingredients on hand for the newest recipe ? another delicious recipe, couldn’t help but go back for seconds – thank you Tieghan!
Hey Nat,
I really appreciate you giving this recipe a try, I am so glad it was enjoyed.? xTieghan
Delicious! Made it tonight and it was a bit with the whole family
Hey Regan,
I really appreciate you giving this recipe a try, I am so glad it was enjoyed.? xTieghan
Any suggestions for what to use in place of feta?
Hey Jocelyn,
I like goat cheese or ricotta would also would well here. I hope you enjoy the recipe, let me know if you give it a try! xTieghan
Thanks so much for this! I am making a very small (4 of us) Easter dinner for immediate family only and have 2 gluten-intolerant guests. I was looking for something different, springy, on top of it. This hits all the right buttons! I haven’t gone wrong with a recipe of yours yet and always get lots of compliments.
I hope you love the recipe Jane! Let me know how it turns out! xTieghan
looking forward to making this! i don’t have a food processor though. is there another way to whip the feta?
Hey there,
You can whip by hand or a blender will also work. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan
why do you always have to use sooo many ingredients in your recipes? they always sound so tasty then when i look at the ingredients i am turned off. 🙁
Hey Char,
I use ingredients that I find give the best flavors, also, while it may look like a lot, most of the ingredients that I use are usually pantry staples. I hope you love the recipe! xTieghan
Do you use parchment paper or a no stick mat for your sheet pan meals?
Hey Toni,
I do not use anything on my sheet pans, just the pan:) I hope you enjoy the recipe, please let me know if you give it a try! xTieghan
Tieghan comes through again! Making this tonight!
I hope you love the recipe Kimberly!
What’s the best store bought pesto you’ve found? I’d much rather make my own pesto but I don’t always have the time.
Hey Amelia,
I would store in the fridge. I hope you love the recipe, please let me know if you make it! xTieghan
I think I will try this with some pork tenderloin I just pulled from the freezer, looks simple and delicious.
Thanks Suzie! I hope you love the recipe! xTieghan
From the pictures it looks like the chicken has been cut into bite size pieces before it’s baked. That would make sense as the recipe’s instructions is to bake the chicken for just 20 minutes. Is that correct?
Hey Suzanne,
You can certainly cut the chicken down to your liking. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I started reading this recipe and then had to get a glass of wine and read to the end. It just sounds amazing and can’t wait to make it! We are going into Autumn (Fall) now in South Africa and this is going to be a perfect dinner. Yay!! Your recipes are always fabulous and I print them out every day. Thank you for the deliciousness and imagery!!
Lol thanks so much Debbie! I hope you love the recipe, let me know how it turns out! xTieghan
Will be making this soon with few subs i love pesto sooooooooooo much sorry for early comment as am in Singapore will dm you if i make this and let you know hwo it goes Thanks Ramya
Thanks so much Ramya! xTieghan