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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.


Feta Sauce


  • 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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  1. 5 stars
    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.

    1. Hey Megan,
      Happy Sunday! I’m so glad to hear that this recipe was a winner, thanks for trying it out! xT

  2. 2 stars
    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 didn’t work on this one.

    1. Hi Mary,
      Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! xx

  3. Hi! I just made this dish and I wondered if you put it in the broiler at the end? Mine definitely didn’t look like yours in terms of brown/crisp. Also, did you use meat with skin? Thank you!

    1. 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