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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!
Would you suggest letting the chicken marinate over night or for longer than 20-30 minutes?
Hi there! I would recommend just 15-30 mins! xT
Made this as an easy dinner after work & my workout! I loved it & my boyfriend did too. Will definitely be adding this to the rotation 🙂
Thanks so much for trying this recipe Gabriella!! I love to hear that it was a winner and appreciate you making it! xx
We’ve yet to be disappointed in any of your amazing recipes- this one is tasty! Hubby especially liked the texture the sesame seeds add to the potatoes and couldn’t stop eating the GG sauce!!
Thank you for making our dinners delicious!
Hey Kimberly,
Amazing!! So glad to hear that this recipe turned out well for you and thanks for trying it! Thanks for your kind message! Have a great weekend:) xx
Skin-on, Bone-in chicken thighs needed 50mins in the oven. I had put the chicken and potatoes in together and cooking time worked well. Roasted cauliflower separately. Everything was delicious and don’t skip that yummy feta sauce – a mix of dill, basil and parsley was perfect
Hi there,
Happy Memorial Day weekend!🇺🇸 I love to hear that this recipe turned out well for you, thanks a bunch for making it! Thanks for sharing what worked well for you! xx
I made this tonight and my husband threatened to lick the pan. So good. Thank you!
Hey Turner,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! xx
Love this recipe. I’m making it again for a dinner party. How far in advance can I make the feta sauce and marinate the chicken?
Hey Phoebe,
Happy Friday!! Thanks so much for making this recipe and your comment, I love to hear that it turned out well for you! I would make the feta sauce and marinate the chicken no more than 24 hours in advance:)❄️
Ooops – I just found where the chicken is mentioned (in the middle of the ingredients). So sorry – I am excited to try out this recipe.
No worries, I hope you love this recipe!!
Your recipe didn’t include how much chicken to use or what type (chicken thighs, chicken breasts, etc). If it did I apologize, I must have missed it. Is this best with boneless/skinless thighs?
Hey Nan,
It’s in the ingredient list:) Sorry for any confusion! But you will want to use 2 pounds of boneless chicken breasts or thighs and skin is totally your preference! Let me know if you have any other questions, I hope you love this recipe! xx
This was a fantastic meal! My asparagus went bad before I was able to make the recipe 🙁 so I substituted with broccoli, but it was still delicious and tasted great dipped in the feta sauce.
My blender was struggling to blend the feta sauce and I didn’t want to add too much lemon juice, so luckily I had some plain kefir in my fridge that I used to thin the sauce enough that I was able to blend it.
All in all, 10/10 and will be added to our collection of loved recipes!
Hey Jenna,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
The recipe called for way too much lemon juice for the feta sauce. I let my husband make the sauce or I would have tasted as I went. We had to add a lot more yogurt and feta to make it edible. The chicken marinade was quite good, we will definitely be using that part of the recipe again!
Hi Ann,
Thanks for giving this dish a try and sharing your feedback! So sorry to hear about the feta sauce, let me know if you give it another try! xT
The reviews were right, this meal in incredible! Will definitely make again.
Hi Emily,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
This is a go to weeknight dinner for us. It’s really versatile- change up the veggie on the side or use baby potatoes instead of russet. The feta sauce is soooo yummy and makes it feel special.
Hey Morgan,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
So good. Its amazing how each item in this recipe has such a unique flavor. The feta sauce is fabulous on everything.
It’s all delicious and I am always a fan of a one pan meal! Thank you.
Hey Erin,
Wonderful!!🎅 I love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xT
Made this last night. We definitely will make again with some modifications. Hubby loved the Green Goddess sauce on the potatoes. (Daughter wants to use the sauce as tzatziki sauce)
Larger Asparagus would work better – the ones we had were really thin and got too crispy.
Hey Kimberly,
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT