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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.

overhead photo of Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes with Feta Goddess Sauce

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.

prep photo of Lemon Rosemary Dijon Chicken marinating

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.

overhead photo of Feta Goddess Sauce in serving bowl

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.

overhead photo of Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes

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.

overhead photo of Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes with Feta Goddess Sauce

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.

overhead photo of Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes with Feta Goddess Sauce on serving plate

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

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.

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Ingredients

Feta Sauce

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!
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Comments

  1. 5 stars
    This was so tasty and will definitely be added to the dinner rotation! I only made enough chicken for 4 servings but still used the same measurements for the chicken marinade. Even after only letting it marinate for 20 mins, the chicken was still so juicy and flavorful. The chicken and potatoes had enough flavoring even without the feta sauce but the sauce is a must!

    1. Hi Debbie,
      Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT

  2. 5 stars
    This is so good!!! We sub sweet potatoes and the sauce is delicious with those as well. Recommend cubing the chicken… makes cooking and eating it much easier!

    1. Hey Lollie,
      Happy Tuesday!! So glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xT

  3. 5 stars
    So delicious and beautiful, made the kitchen smell amazing. Boyfriend loved it. I added some mushrooms in when adding the chicken/asparagus for some extra veggies, plus I just love roasted mushrooms!

    1. Hi Bridgett,
      Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx

    2. 5 stars
      Another winning HBH dish. This one is going into regular rotation. I did sub red potatoes as.I had some I needed to use up.

      I think this may be the yummiest chicken I’ve ever made.

      1. Hi Tabitha,
        Thanks so much for your kind message and making this recipe, I love to hear that it was enjoyed! xx

  4. 5 stars
    This is the 4th time I’ve made this and it’s so easy and flavorful! It uses up everything in my fridge without substituting flavor! The sauce is a must!

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

  5. 5 stars
    Came across this recipe and it was perfect because it used up all the odds and ends I wanted to get rid of. As everything here is, it was phenomenal. The feta sauce was out of this world. I thought that it might feel a little useless since everything was so flavorful on it’s own, but wowie. Glad I didn’t skip making it. And for anyone curious, it definitely works if you don’t have red pepper and use sriracha instead (also used sour cream instead of greek yogurt).

    1. Hey there,
      Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! Have a great weekend:) xx

  6. 5 stars
    This recipe was delicious and easy! My husband loved the chicken especially. I made it with broccoli instead of asparagus and that was a great substitution. The feta sauce is something I can use on other things as well, I believe.

    Looking forward to having the leftovers for lunch today!

    Thanks for another hit!

    1. Hey Rebecca,
      Awesome!! I am so glad to hear that this recipe was enjoyed! Thanks for making it and sharing your feedback:) xx

  7. 5 stars
    Loved, loved this easy but delicious sheet pan dinner! A new staple at our house for sure. Absolutely make the feta sauce. We used basil in the sauce and it was so good!

    1. Hey Jennifer,
      Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT

  8. 5 stars
    Another home run with this one. I used all your alternative suggestions because I didn’t want to go to the store haha. It was so so good! It’s a solid 4 without the sauce. The feta sauce really brings it all together and knocks it out of the park. Thank you again for this delicious recipe.

    1. Hey Denise,
      Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan

  9. 5 stars
    This is the perfect springtime meal! Came together quickly, everything cooked to perfection (I used boneless, skinless chicken thighs), and that feta sauce is amazing. I’ll definitely be making this through the summer!

    1. Hey Bridget,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx

  10. 5 stars
    Made this tonight and so good! The lemon adds a nice acid to the dish. It was the perfect spring weeknight dinner. Thank you!!

    1. Hey Jessica,
      Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT

  11. Absolutely fabulous meal!! AGAIN! Had no asparagus, subbed red and yellow peppers and broccoli. Flavor was amazing, should have doubled it! Time-wise was easy for a weeknight too – which is key in my world!! Thanks again for another keeper 🙂

    1. Hey Tiffany,
      Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT