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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!
Hi, Thanks so much for this recipe! Turned out great but having a little trouble with the sauce. It came out more like a dip. Any advice to make it more saucey?
Hey Maria,
You could try adding a touch more lemon juice to thin it out. Thanks for trying the recipe, please let me know if you have any other questions! xTieghan
I made this recipe for my 95 year old nana who is the most fantastic cook I know. She was amazed at how easy and flavorful the recipe was! I craved this chicken for days after we finished it off. So. Damn. Good. The feta sauce is the perfect dipping sauce for the potatoes too. Another awesome recipe. Thank you!
Aw that is so sweet! I am really glad you both enjoyed this recipe, Emma! Thank you! xTieghan
Made this last night. It was delicious as always. I was a bit skeptical when I tasted the sauce on its own but I was wrong. It works beautifully with the rest of the ingredients. I hate asparagus so this was a nice way to throw it in there for my husband who loves it. I even ate a stalk in solidarity with my daughter who was trying it. Great meal!
Do you peel the potatoes?
Hey Nat,
I do not peel the potatoes:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
I could eat this every night for dinner and never tire of it. So many flavors and so delicious! My kids even love it and eat almost everything on their plates without asking when they can be finished!!
Thank you so much Dori! xTieghan
So delicious!!!! I used cauliflower instead of the asparagus and it still turned very yummy.
Love to hear that! Thank you Holly! xTieghan
Made this today and it was sooooo good! Had a couple pieces of chicken that wouldn’t fit on the tray, so I popped them in the air fryer. Do yourself a favor and put all the chicken in the air fryer!! Lol
Yes!! So glad this turned out so well for you, Rebecca! Thank you! xTieghan
Tieghan- I make so much of your stuff!!! This was truly so so good, honestly one of your best. Thank you!
Thank you Lily! xTieghan
This recipe is amazing! I’m actually not a huge mustard person but this marinade made the chicken extra tender and flavorful. The sesame seeds on the potatoes are also such an interesting touch and textural element. The star of the show though is the feta sauce! I could honestly eat this every day – it’s so tangy, herby, and delicious! I used dill and it was the perfect summer flavor. The sauce even gets better as it sits – I made this recipe last night for dinner and had the leftovers for lunch and it was even more tasty. Thank you for such a great recipe!
Thank you so much Alexis!! I am so happy this recipe turned out so well for you! xTieghan
We made this last night and the chicken marinade was unlike anything I’ve ever had before. Very unique taste and I attribute that to the Greek yogurt. Potatoes and asparagus were both good. Family enjoyed the meal but I probably won’t make again. Just not a fan of the marinade.
Amazing! Thank you so much Ting ting! xTieghan
This recipe was easy, elegant and delicious!! It exceeded my expectations and I will definitely make it again!!
Thank you Cathleen! I am so glad you liked this one! xTieghan
Delicious! it all cooked so well together.
Love that! Thank you so much for trying this one, Kasey! xTieghan
Love all your recipes!Thankyou for sharing them.
Is it possible to substitute the chicken with cottage cheese for a vegetarian option?
Hi Suparna,
I wouldn’t recommend cottage cheese as a sub for chicken, I would try a mild white fish. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi!! I made this a couple of weeks ago- LOVE IT!! I plan on making this week, but I wanted to check if you thought I could make this with sweet potatoes instead of russet?
Thanks so much!
Hey Loren,
Yes sweet potatoes would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe was so tasty, but the feta dressing almost took away from the tastiness It was so rich – tasty, but rich. I’ll probably just rock the super tasty chicken, asparagus, potato recipe sans dressing in the future. The chicken was so juicy and delicious!
Thank you so much Andrea!! That is so amazing to hear! xTieghan