Why Make This Recipe
Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta is a flavorful and simple dish that brings together perfectly roasted chicken and tender potatoes, all in one pan. It’s not only easy to cook but also saves on cleanup time. The bright flavors from pesto and lemon elevate the meal, while the whipped feta adds a creamy touch.
How to Make Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta
Ingredients:
- 2 pounds boneless chicken breasts or thighs, cut into 2-3 inch pieces
- 1 medium shallot, finely chopped
- 1/2 cup basil pesto, homemade or store-bought
- Zest and juice of 1-2 lemons
- Kosher salt and black pepper
- Crushed red pepper flakes
- 2 tablespoons extra virgin olive oil
- 3-4 medium russet potatoes, cut into 2 inch pieces
- 2 tablespoons salted butter
- 2 cloves garlic, finely chopped or grated
- 1 tablespoon sesame seeds
- 1/2 cup (4 ounces) oil packed sun-dried tomatoes, chopped, and reserve the oil
- 1 tablespoon chopped fresh dill or thyme
- 2 tablespoons white or regular balsamic vinegar
- Pita/naan and fresh herbs, for serving
- 8 ounces feta cheese
- 1/4 cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
Directions:
- Preheat oven to 425°F. In a medium bowl, mix the chicken, pesto, shallot, lemon zest, and a pinch each of chili flakes, salt, and pepper. Let it sit for 15 minutes.
- On a baking sheet, toss the potatoes with olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender.
- Take the potatoes out of the oven. Add the butter, lemon juice, garlic, and sesame seeds. Toss to coat, then move the potatoes to one side of the pan. Place the chicken on the other side. Return the pan to the oven and roast for 20 more minutes, until the chicken is cooked through.
- While the chicken and potatoes are roasting, make the tomato vinaigrette. In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice, and the balsamic vinegar until mixed. Stir in the sun-dried tomatoes, dill, and season with salt, pepper, and red pepper flakes.
- To make the feta, combine all ingredients in a food processor and pulse until smooth and creamy. You can keep the feta in the fridge for up to 3 days.
- To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the potatoes and chicken, and top with fresh herbs. Serve with pita or naan on the side. Enjoy!
How to Serve Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta
This dish is best served warm. Place the whipped feta on the plate, add the chicken and potatoes, and pour the tomato vinaigrette over everything. Garnish with fresh herbs. Serve with pita or naan to complete the meal.
How to Store Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through before serving again.
Tips to Make Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta
- Cut the chicken and potatoes into similar sizes for even cooking.
- Feel free to add other vegetables like bell peppers or zucchini for more variety.
- If you want a little more spice, increase the amount of crushed red pepper flakes.
Variation
You can swap the chicken for shrimp or tofu for a different protein source. Additionally, you can use different herbs or cheese, such as goat cheese, for a unique flavor.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly in this recipe and saves time.
How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F (75°C).
Can I prepare this dish ahead of time?
Yes, you can marinate the chicken and prepare the potatoes a few hours ahead. Just assemble and roast them when you’re ready to eat.
Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta
Ingredients
Method
- Preheat oven to 425°F.
- In a medium bowl, mix the chicken, pesto, shallot, lemon zest, and a pinch each of chili flakes, salt, and pepper. Let it sit for 15 minutes.
- On a baking sheet, toss the potatoes with olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender.
- Take the potatoes out of the oven. Add the butter, lemon juice, garlic, and sesame seeds. Toss to coat, then move the potatoes to one side of the pan. Place the chicken on the other side.
- Return the pan to the oven and roast for 20 more minutes, until the chicken is cooked through.
- While the chicken and potatoes are roasting, make the tomato vinaigrette. In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice, and the balsamic vinegar until mixed. Stir in the sun-dried tomatoes, dill, and season with salt, pepper, and red pepper flakes.
- To make the feta, combine all ingredients in a food processor and pulse until smooth and creamy. You can keep the feta in the fridge for up to 3 days.
- To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the potatoes and chicken, and top with fresh herbs. Serve with pita or naan on the side.