Go Back
Sheet Pan Lemon Rosemary Dijon Chicken with Feta Goddess Sauce
Benchi

Sheet Pan Lemon Rosemary Dijon Chicken with Feta Goddess Sauce

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!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Calories: 634
Ingredients Equipment Method

Ingredients
  

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
  • 1 lemon juice and zest of
  • 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
  • 1 small bunch asparagus ends trimmed
  • 4-6 ounces feta cheese
  • 1/4 cup plain Greek yogurt
  • 1 clove garlic grated
  • 1 lemon juice from
  • 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

Equipment

  • Oven
  • Medium bowl
  • rimmed baking sheet
  • blender

Method
 

Instructions
  1. 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. 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. 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. 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. 5. To serve, divide the chicken, potatoes, and asparagus between plates. Spoon the feta sauce over the chicken. Eat and enjoy!