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Bringing you all some springtime vibes with this Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes with Feta Goddess Sauce. Lemon, rosemary and Dijon marinated chicken roasted alongside sesame-crusted potatoes and spring asparagus. Topped with a creamy garlicky feta goddess sauce and any herbs you can find. This 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.
Happy (Easter) Monday! Hoping you all had a great Easter Sunday and enjoyed some delicious food, had fun cooking and baking, and all-in-all just relaxed a bit. It’s weird, this past month has felt almost as though we’ve traveled back in time to fall. With the world being in self-isolation, it’s felt like much more of a cozy comfort food kind of time, versus a light-fresh spring eats kind of time. Wouldn’t you agree?
You all know I love cozy comfort food more than anything. But with Easter already behind us, and a taste of spring weather this past week (we’re now back to snow with up to a foot expected today), I’m ready for some actual spring recipes. That said, grocery store trips are limited. So I’m using what’s in my freezer, my pantry, and ordering fresh herbs online.
Enter this sheet pan lemon rosemary Dijon chicken. It looks like spring, and it tastes like spring, but somehow I put this together with ingredients I had on hand. Butcher Box chicken from the freezer, asparagus from the fridge, and potatoes plus mustard from the pantry. Technically, not all are “pantry staples”, but close to it, as least for me.
I gotta say, I’m pretty happy that I’ve been able to pull off so many new recipes with very few grocery store trips. I think I’ve picked up a new skill…
We will see how long it lasts once things get back to normal. But I’m trying to have fun with this new challenge and be creative.
Here’s how to make this sheet pan chicken.
Start off by marinating the chicken in a Dijon mustard, garlic, and lemon marinade. The mustard not only helps to tenderize the chicken but adds a savory flavor that I love when paired with lemon and rosemary. Since working with my pantry staples, I’ve been using mustard to really help add flavor to recipes.
While the chicken is marinating, start roasting the potatoes. I find these take a little longer to cook than the chicken, so I like to give them a head
start. The potatoes are tossed with raw sesame seeds, salt, and pepper. You can, of course, omit the sesame seeds, but I enjoy the flavor and slight crunch they add.
Once the potatoes have been roasting for a bit, slide them to one side of the pan. Then add the chicken and toss on some asparagus too. I love the idea of an all-in-one dinner, so I want to be sure to not only include potatoes, but also something green.
Return the pan to the oven, and roast some more. As the chicken roasts your kitchen is going to fill with lemony, garlicky scents and hints of rosemary too.
Now, let’s talk about that feta sauce.
As you might expect, I couldn’t share this recipe without including a sauce. You all know how it goes around here, never enough sauce. Enter my feta “goddess” sauce. It’s whipped feta cheese, with a bit of yogurt, lemon, and whatever herbs you have on hand or love the most.
The salty feta creates an addicting sauce. Every spoonful is delicious, but it’s especially great over this dijon chicken.
Once the chicken comes out of the oven, serve it up alongside the roasted potatoes and asparagus. If you have some fresh herbs or greens on hand, toss on some of those. If not, no worries, just drizzle on the feta sauce and enjoy.
Simple, easy, healthy, and delicious.
Love the idea of this sheet pan dinner as a Monday night dinner. But honestly, it’s great any night of the week.
Some substitution ideas for you.
When it comes to ingredient substitutes, there are so many for this recipe. If you don’t have fresh herbs, use dried. The garlic and shallots can be replaced with garlic powder and onion powder.
For the asparagus, really any vegetable works here. Broccoli or brussels sprouts would be my next picks, but cauliflower, carrots, and bell peppers could all be great!
The ingredients you NEED…chicken, Dijon, and potatoes. If you have these three things you can create something delicious no matter what. So with that, raid your freezer, search the fridge for your dying vegetables, and rummage through the pantry for herbs and spices. Then make this sheet pan Dijon chicken…trust me, it will make your night.
Looking for an easy dessert to add, try these crinkle top chocolate peanut butter skillet blondies.
Lastly, if you make this sheet pan lemon rosemary dijon chicken with feta goddess sauce, 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 Lemon Rosemary Dijon Chicken with Feta Goddess Sauce
Servings: 6
Calories Per Serving: 634 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 tablespoons extra virgin olive oil, plus more for serving
- 2 tablespoons Dijon mustard
- 4 cloves garlic, minced or grated (or 1 teaspoon garlic powder)
- 1 medium shallot, finely chopped (or 1 teaspoon onion powder)
- 2 tablespoons chopped fresh rosemary (or 1 tablespoon dried rosemary)
- 1 teaspoon smoked paprika
- juice and zest of 1 lemon
- 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
- kosher salt and black pepper
- 1 small bunch asparagus, ends trimmed
Feta Sauce
- 4-6 ounces feta cheese
- 1/4 cup plain Greek yogurt
- 1 clove garlic grated
- juice from 1 lemon
- 1/4 cup chopped fresh tender herbs, such as dill, basil, or parsley (or 2 tablespoons dried herbs)
- 1/4 teaspoon smoked paprika
- 1 pinch crushed red pepper flakes
Instructions
- 1. 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. 2. 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. 3. 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. 4. 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. 5. To serve, divide the chicken, potatoes, and asparagus between plates. Spoon the feta sauce over the chicken. Eat and enjoy!
This post was originally published on April 13, 2020
What other sauce can I make since I don’t have feta?.
Hi Maryann,
You can substitute the feta with another cheese that you enjoy, goat would be a great choice! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was so good! I used 1.5 lbs chicken thighs, had to sub dried basil instead of rosemary, and didn’t have ingredients for the sauce and it was still great.
Hi Meredith! I am so glad this turned out so well for you! Thank you for trying it! xTieghan
Hi! This looks amazing! I plan on making this tomorrow. The only ingredient I’m missing is yogurt. Can you suggest a substitute? Milk, maybe? I don’t have sour cream either. Trying to wait as long as I can before ordering groceries again. Also, I’d love to know where you order your fresh herbs online if you don’t mind sharing? Since I bought your cookbook last fall, I’m flying through fresh herbs! Loving every minute of it!
Hi Kippy,
I would say sour cream in place of the yogurt but since you don’t have that I would use a little bit of milk. Here is the link for the herbs: gourmetsweetbotanicals.com I hope you love the recipe, please let me know if you have any other questions! xTieghan
I love the single sheet pan method for ease and the potatoes were perfect, but the chicken was a bit too lemony/tart for my liking. Next time I’ll use juice from only half a lemon to start and then adjust to taste. Thanks for all these wonderful recipes…it’s nice to have time to finally make them 🙂
Hi Claire! I hope you like this better the next time! I am glad you are enjoying several others though! xTieghan
Can this be mDe with skinless thighs?
Hi Ann,
You could absolutely use skinless chicken thighs! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello! Big fan of yours but was wondering if you can Include calorie counts please? Thank you
Hi Lucy! The calories are listed below the cooking time! It may vary per portion though! I hope you love this recipe! xTieghan
This was so easy and incredibly delicious!!! My whole family loved it!!!
Thanks for having interesting recipes that are so dang good!!!!
BTW – your cinnamon roll recipe has been the most requested from my family!!!! So delicious!!!!
Yes!! That is so amazing to hear! I am really glad you have been enjoying my recipes, Bess! I hope you continue to!! Also, I hope you and your family are staying safe and healthy during this time! xTieghan
Made this tonight – had everything on hand which is pretty amazing. SO GOOD.
I was honestly a bit skeptical that it would all “mesh” well, but the minute we dove in, wow – so good. I had to thin the sauce our a bit more, otherwise, followed the recipe exactly as written (except used chicken breast and drumsticks because that’s what we had!)
Hi Stephanie! I am so glad you loved this recipe and thank you for trusting it haha! Also, the BEST when you have everything on hand! I hope you and your family are are doing well! xTieghan
The chicken was so tender! So flavorful and simple to bake. Substituted regular paprika for the smoked paprika. For the sauce I used fresh herbs – a combination of oregano, parsley, thyme and lemon thyme.
Sounds amazing! I am really glad you enjoyed this Denise! Thank you! xTieghan
Brie, the list of the sesame seeds (1 tablespoon) are under neath the (3-4 medium) russet potatoes in the list of ingredients.
Thank you Leslie! xTieghan
This sounds and looks delicious. I love feta, so imagine the sauce is everything. I would add the asparagus after the chicken and potatoes are in for ten minutes. Twenty minute asparagus would be overdone (my personal preferences).
Would it be ok to line sheet pan with tin foil?
Hi Joanna! Yes that is fine to line it! I hope you love this recipe! Please let me know how it turns out for you! xTieghan
What about bone in chicken?
Hi Ashley,
You can totally use bone in chicken, just add about 15 minutes to the cooking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan
You mention substituting garlic powder and onion powder for the fresh garlic and shallots. When you tested it this way, how much did you use to get the same flavor in the finished recipe?
Hi Sharon,
You can use 1 teaspoon of onion powder and 1 teaspoon of garlic powder. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So in the recipe you call to mix the sesame seeds with the potatoes on the baking sheet but I don’t see sesame seeds in the list of ingredients. Can you clarify please
Hi Brie! It is 1 tablespoon raw sesame seeds! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
this sounds really really good, especially that sauce!
Thank you Ruth!! I hope you get a chance to try this one! xTieghan