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Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta

A flavorful and simple dish bringing together perfectly roasted chicken and tender potatoes, elevated by bright pesto and lemon flavors, and complemented by creamy whipped feta.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the chicken
  • 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
  • 1-2 units lemons, zest and juice
  • Kosher salt and black pepper
  • Crushed red pepper flakes
  • 2 tablespoons extra virgin olive oil
For the potatoes
  • 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 oil packed sun-dried tomatoes, chopped, and reserved oil
  • 1 tablespoon chopped fresh dill or thyme
  • 2 tablespoons white or regular balsamic vinegar
For the whipped feta
  • 8 ounces feta cheese
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • Pita/naan and fresh herbs, for serving

Method
 

Preparation
  1. Preheat oven to 425°F.
  2. 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.
Roasting
  1. On a baking sheet, toss the potatoes with olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender.
  2. 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.
  3. Return the pan to the oven and roast for 20 more minutes, until the chicken is cooked through.
Tomato Vinaigrette
  1. 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.
Whipped Feta
  1. 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.
Serving
  1. 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.

Notes

This dish is best served warm. 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 include cutting the chicken and potatoes into similar sizes for even cooking and adding other vegetables like bell peppers or zucchini for more variety.