Next Post
Vintage Chocolate Peanut Butter Pie.
This post may contain affiliate links, please see our privacy policy for details.
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
So. Good. This recipe will definitely be added to our rotation! We just had to make a couple of changes to make it work for us. There was no measurement for the lemon on the potatoes so I just added a little, maybe half a teaspoon. I also found 2 tablespoons of lemon juice in the vinaigrette to be overpowering so we did it with just one. We also had to a few tablespoons of water to the whipped feta but the final result of the whole dish was fantastic. Layers on layers of amazing flavors. Thank you!
Hey Hayley,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
Love your recipes! If I were to use chicken tenders, do you have a guesstimate for how long to cook the chicken?
Thanks!
Hey Alisa,
I would follow the recipe as is, I used smaller cuts of chicken so your should be totally fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this midweek with last summer’s frozen pesto- we loved the chicken, potatoes, and feta! Served with a side of green beans- perfect complement. The tomato vinaigrette was too oily and bland for us -maybe we just like a sharper dressing.
Thanks for trying the recipe Jennifer! xTieghan
Just made this and had to immediately comment on HOW AMAZING THIS IS. super straightforward and layers on layers of taste. Another instant hit!
Hey Kristen,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
This was Devine! Followed the recipe to a T. Absolutely delicious!
Hey Jaime,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
Hi, I made a Greek salad with tomatoes, cucumbers, onion, feta cheese, and olives and dressed with salt, pepper, Greek oregano, and olive oil. Made the meal even better! Foster Carers have chosen to put your recipe in their Foster Children’s Recipe List.
Hey Annette,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
This is a restaurant quality meal! Seriously delicious!!! Followed the recipe exactly and it’s perfect. Thanks for sharing!
Hey Brandie,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
Made this tonight… so good… added sliced zucchini and just crumbled feta on top. Easy, delicious and will definitely
make again.
Hey Sarah,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
Amazing flavour combination! Extra oil/ a bit of heat helped to whip the feta. Very photogenic dish!
Hey Lewis,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
Just made this tonight! It freaking rocked!!!
Hey Lindsay,
That is so awesome this recipe was enjoyed, thanks for making it! Happy Friday! xTieghan
This was so delicious! You knocked it out of the park! Made it with pork tenderloin and 20 mins was still perfect. And the whipped feta….. drool ?
Hey Caitlin,
That is so awesome this recipe was enjoyed, thanks for making it! Happy Friday! xTieghan
Made this tonight & it turned out amazing! Great flavour combos w/ the pesto & whipped feta & the marinade!
Hey Janette,
That is so awesome this recipe was enjoyed, thanks for making it! Happy Friday! xTieghan
We loved this last night. The whipped feta was dreamy, the potatoes were the perfect crunch and flavor. You hit it out of the park on this one!
Hey Suzanne,
That is so awesome this recipe was enjoyed, thanks for making it! Happy Friday! xTieghan
Made this exactly as written (except for the sesame seeds, only because I spaced) and it was so great! Loved the whipped feta especially and we mopped up the leftovers on our plate with cucumber and carrot spears instead of naan. We are a newly gluten free household due to a celiac diagnosis last month and this was an awesome and flavorful wheat free recipe!
Hey Laura,
I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan
This is definitely going on my list for dinners to make! Beautiful photography as always!
Thanks so much Elaine! I hope you love the recipe!! xTieghan