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. Itโs 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. Itโs weird, this past month has felt almost as though weโve traveled back in time to fall. With the world being in self-isolation, itโs felt like much more of a cozy comfort food kind of time, versus a light-fresh spring eats kind of time. Wouldnโt 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 (weโre now back to snow with up to a foot expected today), Iโm ready for some actual spring recipes. That said, grocery store trips are limited. So Iโm using whatโs 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 โpantry staplesโ, but close to it, as least for me.
I gotta say, Iโm pretty happy that Iโve been able to pull off so many new recipes with very few grocery store trips. I think Iโve picked up a new skillโฆ
We will see how long it lasts once things get back to normal. But Iโm trying to have fun with this new challenge and be creative.
Hereโs 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, Iโve 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, letโs talk about that feta sauce.
As you might expect, I couldnโt share this recipe without including a sauce. You all know how it goes around here, never enough sauce. Enter my feta โgoddessโ sauce. Itโs 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 itโs 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, itโs 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 donโt 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 NEEDโฆchicken, 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 chickenโฆtrust 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, donโt 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
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.ย 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.ย 3. Remove the potatoes from the oven and push them to one side of the pan. Put the chicken on the other side.ย 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 theย feta.ย 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
My husband and I both loved this! The sauceโฆdrooling over it๐๐
Hey Joni,
Happy Friday!! Thrilled to hear this recipe turned out well for you, thanks so much for making it and taking the time to comment!
Lol, our favorite go-to is the Mediterranean-style one-sheet pan recipe with lemons, olives, chicken, feta, and herbs. Being in a hurry, I thought this was it, until I realized it wasn’t! It was so good and a nice change. The next day, I took the leftovers, chopped them up, and mixed them with some of the yogurt feta dressing, making a great chicken potato salad. Super fun and simple recipe!
Hey Kym! Thank you sooo much for trying out the recipe! I’m so glad you enjoyed, and that sounds so yummy to use the leftovers the next day! xT
This was delicious! I only had half a bunch of asparagus so also roasted some broccoli
I did put my potatoes in the microwave for 5 minutes before putting in oven.
I had way too much feta sauce – will do half recipe of that next time
Hey Barb,
Happy Friday! Thanks a lot for making this recipe and your comment, I am so glad it turned out nicely for you! xx
I’m loving these sheet pan recipes! Easy and quick and still delicious. I did red bell pepper and broccoli for the veggies instead of asparagus and it was still great. The sauce was so good too. Another keeper for sure!
Hi Lettie,
Fantastic!! Thanks a lot for trying this recipe and your feedback, Iโm so glad to hear it was enjoyed! x
I absolutely love this recipe with or without the feta:-) I have used many variations of vegetables and really I just cook with my heart โค๏ธ thank you so much for sharing your recipes.
I think half baked harvest is wonderful ๐
Thanks so much, Tammy:) Love to hear this dish turned out well for you, I appreciate you making it! Have a great Thursday!
I’ve made this a few times now and it’s amazing!! I have a few tips:
– the taste is elevated so so much when you use chicken with bones
– roast everything for way longer than it says on the recipe, just keep an eye on it (I think I cooked everything for like 30min more than the recipe on the same temperature)
– skip the feta sauce. this is just my personal taste tbh, I think the meal is perfect without sauce and I don’t really like this particular sauce.
Hey Yaara,
Happy Fall Sunday!! Thanks so much for making this recipe and your comment, so glad to hear it was a hit! xx
This was quick and easy. I used green beans instead of asparagus. This made a ton of feta sauce. Very delicious but I donโt want to waste it. Any other recipes it would be good with?
Hey Kara,
That’s awesome! Thank you so much for trying this recipe, I’m so glad it turned out nicely for you! Here are some other recipes that the feta sauce would be great with:
https://www.halfbakedharvest.com/chicken-bowls-with-feta-sauce/
https://www.halfbakedharvest.com/oregano-roasted-potatoes/
https://www.halfbakedharvest.com/rosemary-chicken-and-avocado-bacon-pitas/
https://www.halfbakedharvest.com/chicken-tzatziki-bowls/
I hope this helps! Xx
Thank you for this recipe! We love it! and it become a staple ๐คค
Hey Kala,
Awesome! Thanks so much for making this recipe so often and your feedback! So glad it is always enjoyed! Have a great autumn Friday! Xx
We LOVED this recipe. It came out so good. I jus made the recipe 1.5 times cause we were 6. So much flavor. The broil at the end is a must!
Hey Adriana,
Wonderful!! I’m so glad to hear that this recipe turned out well for you, thanks so much for making it:) Have a great weekend! xT
Everything was DELICIOUS. Great flavors. I broiled at the end for a couple minutes to crisp it up. Was very easy, I love these sheet pan meals. I saved the recipe and will definitely be making it again.
Hey Megan,
Happy Sunday! I’m so glad to hear that this recipe was a winner, thanks for trying it out! xT
The chicken was not good. The seasoning was too much and too strong. The feta sauce helped tone down the overpowering chicken.
I usually love HBH recipes because they hit the right balance of flavors and textures. But the chicken didnโt work on this one.
Hi Mary,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! xx
Hi! I just made this dish and I wondered if you put it in the broiler at the end? Mine definitely didnโt look like yours in terms of brown/crisp. Also, did you use meat with skin? Thank you!
Hi Amy! I used boneless skinless chicken breast! I didn’t turn the broiler on but if you’re wanting more crispiness I would definitely use the broiler! xT