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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
Is there a calories per serving for this recipe? Thank you 🙂
Hi Kimberly! Unfortunately, I do not have them for this recipe! I hope you still try it! xTieghan
I do not like rosemary – or she doesn’t like me… this was a fantastic recipe!!! I used fresh basil, parsley, dill – it was so delicious and the feta sauce was to die for – we used it for many other recipes.
Thank you for your creations – they are so great for me
Thank you so much Jocelyn! I am so glad that this recipe turned out so well for you! xTieghan
Great recipe that came together very quickly! We found the chicken very tender from the marinade. The next time I make this I will cut back on the smoked paprika.
Curious, can you think of an alternate spice to the smoked paprika that would go well with this?
Again, it was very good & thank you for posting it!
Hi Amy,
Thanks so much for trying the recipe! I totally get that smoke paprika can be a tad strong at times so next time I would recommend just using regular paprika. Please let me know if you have any other questions! Tieghan
The flavors of this are a great combination! The chicken and potatoes turned out perfect. I would ask that the amount of lemon juice be specific to a measurement. “juice of one lemon” is too broad as the ones I have must be gigantic. The sauce while tasty was too soupy and the extra marinade dripping off the chicken soaked the asparagus on the pan. I think next time I would use juice of half a lemon and put the asparagus (if using a faster cooking veggie) in the last 10 minutes of cooking vs when the chicken goes in.
Hi Sarah! I am glad you enjoyed this recipe! Thank you for trying it! xTieghan
Made this last night for dinner with sweet potato fries & green beans (had them already) and it was so tasty! My mom said the chicken was good enough on its own without the sauce but I loved it with the vegetables! I had to add a little more lemon juice to thin the sauce out but it worked well.
Thank you so much Brittany! I am really glad this turned out so well for you! xTieghan
I asked about a sub for feta since I didn’t have any. I didn’t get a reply, but used. Tzatziki sauce and it was great.
Hi Maryann! I am really glad this turned out so well for you! Thank you for trying it! xTieghan
Hi there! Just made this for dinner with asparagus and potatoes and it was delicious! I also marinaded the chicken for a couple hours before cooking. I made a big batch of the feta sauce and I was wondering how long it would keep in the fridge?
Thank you again for another awesome recipe!
Fina
Hi Fina! It should keep good in the fridge for up to a week! I am really glad this turned out so well for you! xTieghan
Hello! So i made this recipe last night for dinner and it was DELICIOUS! The marinade was wonderful and i let the fillets sit for about an hour before putting them in the oven and it was the most tender, moist, flavorful meat ever. I didn’t make the goddess sauce as i am dairy intolerant but would love to hear from you on an alternative sauce. I cannot wait to make this dish again :). Thank you.
Hi Siddhi! I am so glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan
Made this for the family tonight and it was a huge hit and so easy! I didn’t have any asparagus on hand, but brussels sprouts were perfect. Thanks for another great recipe Tieghan! <3
Thank you Vanessa! xTieghan
I made this tonight! I was SO excited to see the recipe posted and know that I already had most of the ingredients.With the quarantine, it’s been harder for me to follow HBH recipes due to availability at the supermarket. This recipe was super easy and delicious. I did eyeball everything on the measurements for both the marinade and sauce and it turned out. I didn’t have shallots so I used onion powder and subbed dried herbs for the fresh. I subbed sweet potatoes as well.
I also did not have feta on hand so I swapped it out for 3.5 oz goat cheese. It was still good but a little thick, a little off. I can’t wait to recreate it properly with feta. Thanks Tieghan!!
That is the best! I am so glad this turned out well for you and I hope you love it more with feta! Thank you! xTieghan
I made it as written (substituting cilantro for the herbs, some dried oregano and basil in the feta sauce) and it was awesome. Could totally make this for company but easy enough for a weeknight. It was divine—even my picky 17 year old inhaled it. Pinned for future because I know I’ll make this recipe again and again. Thank you!!
Thank you so much Karen! I am really glad this recipe turned out so well for you! I hope you are staying well! xTieghan
This recipe was delish! And I took your advice and used what I had in my pantry so I served it with your tahini ranch dressing instead of the feta sauce – tasted amazing! I’m excited to try the feta sauce next time I make it!
Hi Kelly! I am so glad this turned out so well for you! Thank you for trying it! xTieghan
It was delicious!! My family loved it!! Nextime more vegetables!
Thank you so much!! I am really glad you all enjoyed this! xTieghan
Trying this tonight. Looks great. Thanks for adding the substitutes. Smart.
Be well
Matt
Thank you so much Matt! I hope you love this recipe! xTieghan
can i use yukon gold potatoes instead? Looks delish!
Hi Lisa! Yes, that should be great! I hope you love this recipe! xTieghan