Next Post
Bursting Blueberry Lemon Thyme Tarts.
This post may contain affiliate links, please see our privacy policy for details.
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
Hands down my most favourite new dinner to cook. Is it too much to have this every night of the week? I don’t think so!! So delish, thank you!! X
Haha of course not!! I am so glad this turned out so well for you Callie! xTieghan
I made this last night for my family, and every single person raved about it! It was so delicious!! Thank you for always making such wonderful food!
Aw thank you for trying all of these recipes! I am so glad this turned out so well for you Sunday! xTieghan
Hi there! With the shelter in place I’ve spent more time cooking and this is the 15th HBH re pie I’ve made and it too is a keeper! My husband and boys loved everything and the feta goddess sauce was so simple and incredibly delicious. Keep the great recipes coming!
Ok wow that is so amazing to hear! I hope you continue to love my recipes!! Thank you! xTieghan
This is delish. I wish I’d marinated the chicken more than 20 minutes, but otherwise great! I poured some of the extra marinade on the veggies, and also used plain fat free yogurt rather than Greek. Definitely making again!
Thank you so much Meg! xTieghan
Oh my goodness, this was even better than I thought it would be! Simple enough to make with two babies running around like crazy, but it tastes like you had all the time in the world. The only bad part is there are only enough leftovers for one person, so deciding who gets to take it for lunch tomorrow will be the hardest part!
Haha that is good if that is the hardest part! So glad you all enjoyed this, Brianne! Thank you! xTieghan
anything to sub for yogurt, I don’t have it!
Hi Tami! Coconut cream or sour cream should work! I hope you love this recipe! xTieghan
This sheet pan dinner was Awesome! Followed the exact recipe and by golly…it was just busting with clean flavor! One of our favorites and a “keeper” for sure! Love your site…and during this time of Corona…you are a breath of fresh air! Thank you!
Thank you so much Brenda!! xTieghan
This is delicious and pretty simple to make. I would sub out the russets with fingerlings or yellow potatoes next time. Will definitely add to my recipe box.
Amazing! I am really glad this turned out so well for you Mary! Thank you! xTieghan
Hi there! Long time follower first time commenter. 🙂 I made this recipe last night because I had all of the ingredients (and thank you for providing dried herb substitutes! That’s a huge help…). It was DELICIOUS. The sauce on the chicken so so good… and that feta sauce, omg. I did end up mixing the herbs in the feta sauce, did a little bit of dill, the rest parsley and basil, but I wasn’t sure about mixing them or if I should’ve stuck to just one herb for the entire 2T in the feta sauce?
Hi Lydia! Mixing or doing one is great! It just depends on your preference! I am really glad you enjoyed this recipe and I hope you continue to enjoy others of mine! Thank you! xTieghan
I made this last night for 4 people. I used 2 sheet pans to make it as I wanted to make more potatoes. I absolutely loved the marinade on the chicken! It was such a unique flavor- different than the usual things I make. Super easy and I will definitely be making this one again 🙂
Hi Emma! I am so glad this turned out so well for you all! Thank you for trying it! xTieghan
I made this for my family the other night. It was so easy and so freaking delicious! The chicken was very juicy. The feta sauce on top – wow. Make it! You won’t be disappointed.
Thank you so much Keri! I am really glad you enjoyed this recipe! xTieghan
This recipe is delicious and super easy!!! Got lazy and just topped it with feta instead of making the sauce and turned out great
I am so glad it turned out so well for you, Sydney!! Thank you for trying it! xTieghan
Haven’t made this yet but I’m confused by the pictures on your blog – did you use russet potatoes? The russet potatoes I use are so much larger than the potatoes in your photos. Are there small russet potatoes available? Or did you use a different type of potato? They look more like fingerling style?
Hi Kim! The ones I used are smaller, but medium cut into 2 in pieces is best! I hope you love this recipe! xTieghan
I made this recipe as a meal prep for the week and it was delicious and tasted great left over. I did not have the ingredients to make the feta sauce but I will next time. I also roasted green beans instead of asparagus. I will be sharing this recipe with friends for sure!
I am so glad this one turned out so well for you Molly! I hope you love this even more with the feta sauce! xTieghan
Hi!
This looks amazing! Is it possible to swap potatoes for sweet potatoes? The sauce sounds great, but we don‘t have any dairy products right now. Can I make it without the sauce?
Hi Maren,
Absolutely you can use sweet potatoes and leave the the sauce out! I hope you love the recipe, please let me know if you have any other questions! xTieghan