This one-pan weeknight supper is everything I love about simple, flavorful cooking: a bright, herby Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta. The chicken is glossy with pesto and lemon, the potatoes roast to golden, buttery perfection, and a tangy whipped feta brings everything together. It all comes together on a single sheet pan for easy prep and minimal cleanup, and the toasted sesame and sun-dried tomato oil add little bursts of toasty, savory richness that keep every bite interesting.
Why you’ll love this meal
- Ready in about 45 minutes from start to finish.
- Minimal hands-on time—roast and relax while the oven does the work.
- Balanced textures: crisp edges on the potatoes, tender chicken, and creamy whipped feta.
- Flexible: serve with pita or naan for wrapping, or a simple green salad for a lighter plate.
Ingredients
Makes about 4 servings.
- ▢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
Prep and timing
Preheat your oven to 425°F (220°C). Plan on roughly 35–45 minutes of total cook time, depending on how quickly your oven roasts the potatoes and the size of your chicken pieces. Use a rimmed sheet pan so juices don’t spill, and line it with foil or parchment for an easier cleanup.
Step-by-step instructions
Follow these clear steps to build the dish in order and get the best results.
- Prep the ingredients. Cut the chicken into 2–3 inch pieces. Chop the shallot finely. Zest and juice 1–2 lemons. Cut the russet potatoes into 2-inch pieces. Chop the sun-dried tomatoes and reserve the oil from the jar. Mince or grate the garlic. Chop the fresh dill or thyme.
- Toss the potatoes with lemon butter and garlic. In a medium bowl, combine the 3–4 medium russet potatoes (cut into 2-inch pieces) with 2 tablespoons salted butter, the minced or grated 2 cloves garlic, lemon zest and about half of the lemon juice, a pinch of kosher salt, and a few grinds of black pepper. Toss thoroughly so the butter melts and coats the potatoes evenly. Spread the potatoes in a single layer on one side of the rimmed sheet pan.
- Coat the chicken in pesto and seasonings. In a separate bowl, add the ▢2 pounds boneless chicken breasts or thighs (cut into 2–3 inch pieces). Stir in ▢1/2 cup basil pesto, ▢1 medium finely chopped shallot, the remaining lemon juice, ▢2 tablespoons extra virgin olive oil, a pinch of crushed red pepper flakes (to taste), and kosher salt and black pepper to taste. Mix until the chicken pieces are evenly coated in the pesto mixture.
- Arrange chicken on the sheet pan. Place the pesto-coated chicken pieces on the empty side of the sheet pan, leaving space between pieces for even roasting. If you have any leftover marinade, spoon a small amount over the chicken but don’t make the pan crowded.
- Add sun-dried tomatoes, sesame seeds, and herbs. Scatter ▢1/2 cup (4 ounces) oil packed sun-dried tomatoes (chopped) over the chicken and potatoes, reserving the oil for the dressing later. Sprinkle ▢1 tablespoon sesame seeds evenly over the potatoes and chicken. Add ▢1 tablespoon chopped fresh dill or thyme across the pan for fresh herb flavor.
- Roast until golden and cooked through. Place the sheet pan in the preheated 425°F (220°C) oven. Roast for about 20–25 minutes, then check the potatoes and chicken. Stir or flip the potatoes and turn the chicken pieces to promote even browning. Continue roasting another 8–12 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C) for breasts or is cooked through for thighs. Total roast time will be about 30–40 minutes depending on your oven and the size of pieces.
- Finish with balsamic and reserved oil. Once the chicken and potatoes are done, remove the pan from the oven. Drizzle ▢2 tablespoons white or regular balsamic vinegar over everything and drizzle a spoonful of the reserved sun-dried tomato oil for extra flavor. Toss gently on the pan to coat the pieces, then taste and adjust salt, pepper, or lemon if needed.
- Make the whipped feta. While the pan is finishing cooking, combine ▢8 ounces feta cheese, ▢1/4 cup plain greek yogurt, ▢2 tablespoons extra virgin olive oil, and a small pinch of black pepper in a food processor or blender. Blend until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add a teaspoon or two of the reserved sun-dried tomato oil or a splash of water to loosen it. Taste and adjust for salt only if necessary—the feta is already salty.
- Plate and serve. Transfer warmed pita or naan to the table. Scoop dollops of the whipped feta onto a serving plate or spoon it directly over the roasted chicken and potatoes. Garnish with additional chopped fresh herbs, an extra squeeze of lemon if desired, and a sprinkle of sesame seeds. Serve with warm pita/naan and a simple side salad or quick pickled cucumbers if you like.
Troubleshooting and tips
- If your potatoes are browning too quickly, tent the sheet pan loosely with foil and finish roasting until tender.
- For extra crisp edges on the potatoes, spread them out so they aren’t touching and roast on a preheated sheet pan.
- If you want a milder garlic flavor in the whipped feta, roast the garlic briefly before blending instead of using it raw.
- Leftovers reheat well in a 375°F oven for 10–12 minutes or in a hot skillet for a few minutes to crisp the potatoes again.
Serving ideas
This Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta. is perfect for casual family dinners or feeding a small crowd. Use warm pita or naan to make handheld wraps, spoon extra whipped feta on the side as a spread, and add a quick cucumber-tomato salad for contrast. A squeeze of fresh lemon over each plate brightens everything up.
Make-ahead and storage
You can mix the chicken with the pesto up to a day in advance and keep it covered in the fridge. Roast potatoes and chicken and store leftovers in an airtight container for up to 3 days. Keep the whipped feta separate and bring it to room temperature before serving for the creamiest texture.
Final thoughts
This dish hits all the right notes: herbaceous pesto, bright lemon, silky whipped feta, and crunchy sesame-sprinkled potatoes. It’s straightforward to make but feels special on the plate. When a weeknight needs something speedy yet flavorful, reach for the sheet pan and let the oven do the heavy lifting. Enjoy this Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta.
Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta.
A simple sheet-pan meal of pesto-coated chicken, lemon-butter roasted potatoes, and creamy whipped feta with sun-dried tomato vinaigrette.
Equipment
- Baking Sheet
- Mixing Bowl
- Small Bowl
- Food Processor
- Measuring cups and spoons
- Knife and cutting board
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
- lemon zest and juice of 1–2 lemons
- kosher salt to taste
- black pepper to taste
- crushed red pepper flakes to taste
- 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 oil-packed sun-dried tomatoes about 4 ounces, chopped; reserve the oil
- 1 tablespoon fresh dill or thyme chopped
- 2 tablespoons white or regular balsamic vinegar
- pita or naan for serving
- 8 ounces feta cheese
- 1/4 cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 425°F (220°C).
- In a medium bowl, combine the chicken pieces, basil pesto, chopped shallot, lemon zest, and a pinch of salt, black pepper, and crushed red pepper flakes; let sit 15 minutes to marinate.
- Toss the potato pieces with 2 tablespoons olive oil, salt, and black pepper on a baking sheet; spread in a single layer and roast for 20 minutes, until tender.
- Remove the sheet from the oven; add the butter, lemon juice (from the zested lemons), garlic, and sesame seeds to the potatoes and toss to coat. Push the potatoes to one side of the pan.
- Arrange the marinated chicken on the empty side of the baking sheet and return to the oven; roast for 20 more minutes, until the chicken is cooked through and potatoes are golden.
- Meanwhile, make the sun-dried tomato vinaigrette: whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice, and 2 tablespoons balsamic vinegar; stir in the chopped sun-dried tomatoes and chopped dill or thyme, and season to taste with salt, pepper, and red pepper flakes.
- Make the whipped feta: combine the feta, 1/4 cup Greek yogurt, and 2 tablespoons olive oil in a food processor and pulse until smooth and creamy.
- To serve, spread whipped feta on plates, drizzle with the sun-dried tomato vinaigrette, add the roasted potatoes and pesto chicken, and serve with pita or naan and fresh herbs.
Notes
- Marinate the chicken at least 15 minutes for best flavor.
- Reserve the oil from the sun-dried tomatoes for the vinaigrette.
- Roast potatoes first so they finish tender and golden.
- Use either chicken breasts or thighs based on preference.
- Whipped feta can be made ahead and chilled up to 3 days.
