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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 can’t even describe how delicious this is. It is also so flexible, but the Dijon, lemon and rosemary really make this something special. I have to admit I skipped the sauce because I didn’t have feta and it was still literally mouth watering. Can you tell I liked it? Ha! Amazing job on this and thank you!
HAha I am so glad you enjoyed this recipe so much Cheyenne! Thank you for trying it! xTieghan
My entire family LOVED this meal! I followed the recipe exactly and everything ended up cooked perfectly. So easy. This is definitely on my repeater dinner list!
Thank you so much Laila! xTieghan
Another lights out dish! The chicken by itself was amazing but the Feta sauce put it over the top…so good!!!
Thank you so much Eric!! xTieghan
SO easy and delicious! Made this tonight with some subs based on what I had – microplaned Parmesan into the yogurt instead of whipped feta, fresh marjoram instead of rosemary, paprika + a little chipotle powder instead of smoked paprika and no asparagus. The chicken was so moist and flavorful. I’ll make again very soon!
I am so glad it turned out so well for you Cassie! Thank you! xTieghan
Made this last night for dinner and it was delicious! Easy to make yet it tasted super complex. That sauce is amazing!!
Thank you so much Sarah! I am so glad this turned out so well for you! xTieghan
This might actually be the best thing i’ve ever eaten. I liked a thinner sauce so I added additional lemon and a little water, but holy crap was this delicious. And it looked beautiful too!
Thank you Nadia! xTieghan
I made this for dinner a few nights ago and it was A-MA-ZING! My husband wants it in the regular rotation 😀 I made the chicken and potatoes pretty much as stated (I left it in the marinade for 10 minutes longer), but used green beans instead of asparagus. I made extra sauce for dipping raw vegetables for lunches and snacks.
Wow that is so amazing to hear! Thank you Siena! xTieghan
This recipe is so flavorful and amazing. I was honestly impressed that something some delicious came from my kitchen on a weeknight in less than an hour. HBH is the absolute best. My kids demolished this recipe. Everyone needs to make this.
Aw you are too kind! I am so glad you have been loving my recipes and I hope you continue to! Thank you so much Vicki! xTieghan
Hi! I made this tonight after seeing it on your instagram stories a few days ago. It’s delicious and so easy! Thank you very much for this! Stay safe & healthy!
Thank you for trying this Jana! I am glad it turned out so well for you! I hope you are staying healthy and well! xTieghan
I was so excited but this one just didn’t turn out for me. While the chicken turned out super moist from the marinade, it seemed to be a bit too acidic for me. I had to swap dried herbs for the marinade and feta sauce since I didn’t have fresh and it just seemed to be overpowering. Too much rosemary in the marinade for sure when swapped to dry. I was VERY confused which herbs to use for the feta sauce since it said ‘whatever’ but I’m not a cook and couldn’t imagine the flavour combos. I ended up using only dried basil which just gave the feta sauce a bit of an off flavour that nobody ended up liking and so I have a whole bowl of it leftover. I also ended up with very overcooked potatoes and veggies. I’m not sure why that is. I converted the F temp to C and cooked them at 220 degrees (which is super high as usually you wouldn’t cook anything that high) but I just thought to do what the recipe said. Maybe because my oven is fan forced?
I don’t know if it was the recipe or me!
Hi Nicki! I am sorry this did not turn out as well for you as you had hoped. I did give suggestions for the herbs to put into the feta sauce in the ingredients list. I would recommend using more than one so it does not get overpowered. Also, if your oven is fan forced, the food will cook faster and I think that was the problem for the potatoes and veggies. Please let me know if you need any suggestions for next time! I apologize again! xTieghan
Any ideas on what to use the leftover chicken from this dish to make? I have a lot of extra (and the yummy sauce!)
Hi Andrea,
I would put it over a salad! I hope this helps! xTieghan
I’ve been loving all of your quarantine recipes and making a lot of them. This was a huge hit, just like the other recipes! My husband kept asking what I did to make everything so good. The potatoes were out of their world! I covered green beans in the remainder of the marinade and they were so so good. I used chicken thoughts and they were nice and moist. Thanks for the excellent recipe!
That is amazing! Thank you so much Beth! I hope you continue to love my recipes! xTieghan
Made it tonight! It was a HIT! And the sauce is delicious! I’m already planning on other ways I can use it… I’m thinking as a substitute for tzatziki and maybe even as a blue cheese dressing substitute for hot wings!
YES YES YES! I am so down with all of those ways! Also, so glad you enjoyed this recipe, Briar! Thank you! xTieghan
Another Half Baked Harvest 5 star dinner!! This was so yummy! I had to improvise because nobody had rosemary…dried or fresh!!! I used Thyme and it was still really good! The sauce was really thick but I used lemon juice and a little water to thin it out a bit. I’m trying not to go get more lol
YES!! I am so happy to hear that this turned out so well for you Heather! Thank you so much for trying it! xTieghan
Feta goddess sauce combines my love for condiments and my love for cheese in a way I never knew was possible ?
haha YES! I am so glad you like it! Thank you Jenni! xTieghan