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Bringing you all some springtime vibes with this Sheet Pan Pesto Chicken and Lemon Butter Potatoes with creamy whipped feta and sun-dried tomato vinaigrette. Basil pesto marinated chicken roasted alongside sesame-crusted lemon garlic potatoes. Served over creamy whipped feta cheese, then topped with vinaigrette and all the herbs you can find. This dish 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.

overhead photo of Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta

This is going to sound cheesy, but you guys, spring has sprung! Well, I mean, kind of. It sure felt like spring on Friday and Saturday. But of course, yesterday was filled with snow and it’s supposed to continue throughout the week. But, we’ve had a glimpse and I’ve surrounded myself with all the fresh spring flowers I can find. So, I am very much in the springtime mindset and today’s recipe 100% reflects that.

I’ve definitely made it clear by now, but I really love a one-and-done sheet pan dinner. They’re some of my favorites to share as well as my favorite to serve to family and friends. They really do take the stress out of the weeknight dinner. It’s nice to be able to throw everything into the oven and let your dinner cook away while you work on other things.

I mean, right? Yes, yes. Of course.

And everyone…this sheet pan dinner feels extra special because it is. it has those “extras” that really make it really really GOOD.

prep photo of pesto chicken in bowl

My Inspiration?

Well, spring for one, and the fact that the only fresh herb I had on hand the other day was basil. But also, I wanted to create a lighter spring dinner that still felt satisfying enough for a Sunday night family dinner. Or even upcoming Easter Sunday.

I did some brainstorming and thought back to the recipes my Nonnie would make when we’d visit them in Florida over spring break. One of her signatures was a simple roasted chicken with potatoes…and bread. Always bread with dinner.

So, I stole one of her concepts a bit and made it into a sheet pan dinner, which she would fully approve of. My Nonnie was an awesome cook, but she didn’t mess around with “fussy” recipes. She lived by the motto, the easier the better.

overhead photo of Sheet Pan Pesto Chicken and Lemon Butter Potatoes before baking

Start with the chicken and potatoes

For the chicken, I kept things simple and tossed it with some basil pesto, a shallot, and a bit of lemon zest. All very fresh spring flavors, and all very delicious. I like to let the chicken sit and “marinate” while I prep the potatoes.

And the potatoes? Aside from the feta (more on that below), they’re my favorite part. Inspired by a classic greek roasted potato. I flavored them with lots of lemon, garlic, and butter. The butter is not traditional but adds a richness to the potatoes that I found to be delish. Oh, and then some sesame seeds for a little nutty crunch.

The potatoes go into the oven first so that they really have time to roast before adding the chicken to the pan. The idea is that you don’t want the chicken to dry out, so add it to the pan halfway through cooking. It will cook perfectly alongside the potatoes.

overhead photo of Sheet Pan Pesto Chicken and Lemon Butter Potatoes after baking

And while that’s happening, whip that feta…

Is this necessary? No, absolutely not. But do you need this? Yes, you absolutely do.

If you have a food processor, all you do is whip feta cheese with olive oil until creamy. It takes just a few minutes and is worth every bit of extra effort…I promise! Once the warm roasted potatoes and chicken touch the creamy feta, the feta immediately begins to melt into everything creating a creamy, delicious “sauce”.

It’s the perfect amount of salty creaminess to balance out all the savory roasted potatoes and chicken.

overhead close up photo of Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta

Let’s finish it up!

While the chicken is cooking mix up a quick vinaigrette with some sun-dried tomatoes and the olive oil left in the tomato jar. Add in balsamic vinegar and a squeeze of lemon. This is your super simple tomato vinaigrette.

I like to drizzle it over the feta, then add the potatoes and chicken. It is SO GOOD and pretty too with all the colors from the tomatoes and herbs. This makes it perfect for spring, but still cozy enough for days when the weather can still be cold and snowy (or cold and rainy, which I think is actually worse).

I made this for my family Sunday night and it was the perfect dinner to share with them. My dad especially loved the potatoes combined with the whipped feta. It’s a mouth-watering combination that’s rather hard to beat!

So you see? Great for a Sunday, easy enough for a busy weeknight, but still fancy enough for Easter!

side angled photo of Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta

Looking for other sheet pan recipes? Here are a few to try:

Sheet Pan Sticky Gochujang Chicken Meatballs

Sheet Pan Buffalo Chicken Pizza

Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

Lastly, if you make this Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta 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 Pesto Chicken and Lemon Butter Potatoes with Whipped Feta

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 729 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Whipped Feta

US Customary - Metric

Instructions

  • 1. Preheat oven to 425° F. In a medium bowl, combine the chicken, pesto, shallot, lemon zest, and a pinch each of chili flakes, salt, and pepper. Let sit 15 minutes.
    2. On a baking sheet, toss the potatoes with olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender. 
    3. Remove the potatoes from the oven. Add the butter, lemon juice, garlic, and sesame seeds, toss to coat, then push the potatoes to one side of the pan. Put the chicken on the other side. Return the pan to the oven and roast for 20 minutes more, until the chicken is cooked through.
    4. Meanwhile, make the tomato vinaigrette. In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice, and the balsamic vinegar until combined. Stir in the sun-dried tomatoes, dill, and season with salt, pepper, and red pepper flakes.
    5. To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. 
    6. To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the potatoes and chicken, top with fresh herbs. Serve pita on the side. Enjoy!
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overhead photo of Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta

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Comments

  1. This looks amazing. FYI, when I changed the setting to 3 servings (the recipe “serves” 6) it tripled the recipe; calling for 9 lbs of chicken etc. Thought you might want to know. Take care

    Reply

    1. Oops – not 9 lbs of chicken, 6 lbs. The original recipe serves 6, calls for 2 lbs of chicken. When I “reduced the recipe to serves 3, it gave me a recipe with 6 lbs of chicken and triple the other ingredients instead of the half I was expecting.

      Reply

    2. Thanks so much Janet! Hmmm must have been a weird glitch, I just tried it and it worked correctly for me:) Let me know if you give the recipe a try! xx

      Reply

  2. 5 stars
    This was so unexpectedly good! My wedge potatoes came out perfect (never happens to me) and the tangy feta with tomato vinaigrette was such an amazing complimentary flavor to the chicken and potatoes! 10/10

    Reply

    1. Hi Gemma,
      Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! xT

      Reply

  4. 5 stars
    Made this tonight for company and I loved how the flavors came together. I did marinade chicken a day before, made the sun dried tomato drizzle as well as the feta sauce in the morning (needed to add a few TBSP water to help with creamy consistency) I roasted the potatoes separately because I’m always worried something will be under/over cooked. My steak potatoes took about a good 50 min and the chicken was tender perfection! Yummy for summer! Thank you Tieghan for another delicious recipe!

    Reply

    1. Hey Stacey,
      Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)

      Reply

  5. 5 stars
    This is insanely good. I don’t do the sun dried tomato part because we don’t like them but it’s completely incredible without! I warm some garlic Naan bread and dip it in the extra whipped feta – drool worthy! The chicken is moist and flavorful, the potatoes are tasty – I love this so much! It’s a go to for sure.

    Reply

    1. Hey Kristin,
      Happy Friday! Thanks for giving this recipe a go, I love to hear that it was a winner! ? xx

      Reply

  6. 4 stars
    Very good. There is a lot going on with the marinade and 2 sauces but it works well together. Will definitely make again

    Reply

    1. Hey Kate,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT

      Reply

  7. Making this tonight! And just realized im out of feta… not sure what im going to do but excited for the rest of it!

    Reply

  8. Hi! I’ve made this recipe a couple times & it’s delicious. Are there any other recipes you’d suggest using the sundried tomato vinaigrette on? I’d love to find more reasons to make it, it’s addictive! Thank you 🙂

    Reply

  9. 5 stars
    This came together quickly and was delicious! We will make again and my mom is going home with a new recipe and a new blog to follow!

    Reply

  10. 5 stars
    This was incredible! Everyone loved it and the flavors came together perfectly. Thanks for another easy and unique recipe.

    Reply

    1. Hi Catherine,
      Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT

      Reply

  11. 4 stars
    Made this for dinner tonight – was super tasty and actually felt fairly simple despite the various steps. Would advise to read the recipe ahead of time to see where everything is used, and then it’s easy to tackle in stages (and I’m not an experienced cook by any stretch).

    A couple of comments – I found it hard to find russet potatoes in the UK so subbed for Maris Piper which worked great. Would say you could probably add a fifth potato to give a solid six servings. On the lemon juice, make sure to save some back from the potatoes for the vinaigrette. I also feel like I had way less of the feta than it looked in the pictures, only made about 1.5 tbs per portion which was a shame as it’s tasty and I can see it was a hit for everyone else. Otherwise delish and would make again!

    Reply

  14. 5 stars
    Sooo delicious and so easy! My sister and I made it for our husbands and they wouldn’t stop talking about it! Add this to my list of repeat dishes

    Reply

  15. 5 stars
    Absolutely loved this! So many layers of flavor! The sun dried tomato and whipped feta was fantastic. A perfect meal for company, cleans up easy.

    Reply