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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
I’m not normally a huge sheet pan dinner person, I find they tend to be kind of boring. But this one was so great! I used chicken thighs and they were really nice, flavorful and not dry at all. But the feta sauce!!! I have typically been so-so on feta but as a sauce it is just delicious. And love the sesame seeds on the potatoes, I will definitely be repeating that. Can’t say enough good things!
I am really glad this one turned out so well for you, Ashley! Thank you so much for trying it! xTieghan
Sesame seeds? What sesame seeds? Lol, I don’t see any sesame seeds on ingredient list. How many should I put? I am going to just guess and throw on about a tablespoon, because I doubt exact amount matters very much, but just thought I’d ask so you can add them to the list! I am making this now and can’t wait to try it as I love every single dish I’ve ever made on here!
Hi Cindy! Yes, it is one tablespoon! I hope you love this recipe!! xTieghan
Loved this! I didn’t have asparagus so I blanched green beans & added them to the pan for the last few minutes of roasting. We didn’t use all the sauce so it doubled as dressing the following night.
Thank you so much Jackie! That is so amazing! xTieghan
Hi,
The recipe sounds amazing and am excited to try it. Quick question about the garlic. It calls for 4 cloves and bothe the marinade and sauce call for garlic. Can you please tell me how much to add to each?
Thanks!
Hi Rosana! It is 4 cloves for the recipe and one for the sauce! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
This was SOOOO AMAZING! Thank you, thank you, thank you!
Thank you Cynthia! xTieghan
Wow! This sounds delish! I’m going to try this for dinner if I can get some feta cheese at our little grocery store in town. Will post a picture if I do make it. Thanks Pat!
Hi Denise! I hope this turns out amazing for you! Thank you so much! xTieghan
This recipe was quite easy to prepare and SOOO delicious! Thank you for creating such wonderful recipes!
Thank you for trying them, Ann! I am really glad this ended up turning out so well for you! xTieghan
Very good! Made it all in separate pans because we have some vegetarians who chose to have falafel instead of chicken – the sauce was great with it all. My potatoes got nice and golden and crispy! Did not have sesame seeds so left that out.
Hi Jamie! I am so glad this recipe turned out well for you! Thank you for trying it! xTieghan
Just discovered this site.yummy looking recipes
Thank you Myriam! I hope you love all of the recipes you try! xTieghan
I haven’t any Greek yogurt. Would I be able to substitute sour cream? Thank you.
Hi Amy! Yes, I am sure that will work great! I hope you love this recipe! xTieghan
THANK YOU for making a simple recipe AND providing substitutions! During these times i’m finding it difficult to make recipes due to not being able to get all of the ingredients. I’m sure i’m not alone! Making this tonight! Xo
Thank you so much Kelly! I am so glad this recipe turned out so well for you! I hope you are staying well! xTieghan
This was a huge hit with my family. The feta sauce will now be a staple in my fridge, mo need to buy tzatziki anymore! Thank you for bringing back the love of cooking to my life!
Thank you so much Maureen! I am really glad this recipe turned out so well for you! xTieghan
Made this tonight and it was delicious! The marinade for the chicken was perfect and that sauce! We put it on everything…potatoes, broccoli and the chicken. I’ve been making about 3 of your recipes each week and just love how you combine so many yummy ingredients to make it tasty and easy to follow. I know now whenever you say “trust me”…I do and am not sorry. Keep up the great recipes!
Hi Jane! I am so glad this recipe turned out so well for you! Also, loving that you are taking the trust me! I hope you continue to love this one! xTieghan
Amazing marinade on the chicken! I would recommend doing the veggies for less time if you don’t like yours completely cooked down (less nutrients). All around delicious and now in my “tried and true” folder.
Hi Jessie! I am so glad this recipe turned out so well for you! Thank you for trying it! xTieghan
This was so easy and so delicious! The entire family loved it. Do you have any suggestions or recipes for the left over feta goddess sauce?
Hi Emily,
Thanks so much for trying the recipe, I am so glad you enjoyed the dish! You could use the sauce over a bowl of some sort or over some fish would be great! Please let me know if you have any other questions! xTieghan