Go Back
homemade Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta. photo

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.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings

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.