Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta.

Are you looking for a dinner recipe that is not only delicious but also easy to prepare and clean up? Look no further! This Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta is a delightful one-pan meal that combines juicy chicken, zesty potatoes, and creamy whipped feta for a dinner that will leave everyone at the table satisfied. It’s perfect for busy weeknights or casual gatherings, and the vibrant flavors will make it a new family favorite.

Why Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta. is Worth Your Time

This recipe is a culinary triumph for several reasons. Firstly, the use of a sheet pan means minimal cleanup, allowing you to enjoy your meal without the hassle of washing a mountain of dishes. Secondly, the combination of basil pesto and lemon-infused butter creates a symphony of flavors that perfectly complements the chicken and potatoes. The whipped feta adds a creamy, tangy touch that elevates the dish to gourmet status. It’s a wonderful way to impress guests or simply indulge in a comforting home-cooked meal.

Shopping List

• 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, 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 (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 or naan, for serving
• Fresh herbs, for garnish
• 8 ounces feta cheese
• 1/4 cup plain Greek yogurt
• 2 tablespoons extra virgin olive oil

Essential Tools for Success

• Sheet Pan: A large, sturdy sheet pan will ensure even cooking.
• Mixing Bowls: For marinating the chicken and mixing the whipped feta.
• Knife and Cutting Board: Essential for prepping your ingredients.
• Whisk or Electric Mixer: For whipping the feta and Greek yogurt together.
• Measuring Cups and Spoons: Accurate measurements are key to a flavorful meal.

Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta. in Steps

Step 1: Prepare the Chicken Marinade

In a mixing bowl, combine the chopped chicken pieces, finely chopped shallot, basil pesto, lemon zest, lemon juice, kosher salt, black pepper, and crushed red pepper flakes. Mix well to ensure all the chicken is coated in the marinade. Allow it to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.

Step 2: Preheat the Oven

Preheat your oven to 425°F (220°C). This high temperature will help to achieve perfectly roasted chicken and crispy potatoes.

Step 3: Prepare the Potatoes

While the chicken is marinating, prepare the potatoes. In a large bowl, toss the cut russet potatoes with 2 tablespoons of extra virgin olive oil, kosher salt, black pepper, and sesame seeds. Make sure they are evenly coated.

Step 4: Assemble on the Sheet Pan

Spread the seasoned potatoes in an even layer on one side of a large sheet pan. Next, add the marinated chicken to the other side of the pan, ensuring they are not overcrowded to allow for even cooking.

Step 5: Bake Everything Together

Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. Halfway through, give the potatoes a stir for even roasting.

Step 6: Prepare the Whipped Feta

While the chicken and potatoes are baking, prepare the whipped feta. In a mixing bowl, combine the feta cheese, Greek yogurt, 2 tablespoons of extra virgin olive oil, and a pinch of salt. Use a whisk or electric mixer to blend until smooth and creamy.

Step 7: Add Finishing Touches

Once the chicken and potatoes are done, remove the pan from the oven. Drizzle the reserved sun-dried tomato oil and balsamic vinegar over the chicken and potatoes. Sprinkle with chopped fresh dill or thyme for added flavor.

Step 8: Serve and Enjoy

Serve the Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta alongside warm pita or naan. Garnish with fresh herbs for a beautiful presentation. Enjoy the delightful blend of flavors!

Substitutions by Diet

• For a vegetarian option, substitute chicken with chickpeas or tofu.
• For a dairy-free version, use a dairy-free feta cheese alternative and coconut yogurt.
• Use sweet potatoes instead of russet potatoes for a healthier twist.
• If you prefer less heat, omit the crushed red pepper flakes or use a milder spice.

Behind-the-Scenes Notes

This dish is incredibly versatile. You can add seasonal vegetables like zucchini or bell peppers to the sheet pan for extra nutrition. Feel free to experiment with different herbs and spices to suit your taste preferences. The whipped feta can also be adjusted by adding herbs like oregano or a touch of lemon juice for an extra zing.

Meal Prep & Storage Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a microwave or oven until warmed through. The whipped feta can also be kept separately and used as a dip for veggies or spread on sandwiches. This dish is perfect for meal prep, allowing you to have flavorful lunches ready for the week ahead!

Reader Questions

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. If you’re short on time, you can bake the chicken from frozen, but adjust the cooking time accordingly.

What types of potatoes work best in this dish?

Russet potatoes are ideal for their starchy texture, but you can also use Yukon gold or red potatoes if you prefer a creamier texture.

Can I make this dish ahead of time?

Absolutely! You can marinate the chicken and prep the potatoes a day in advance. Just store them separately in the refrigerator until you’re ready to bake.

How do I make this recipe gluten-free?

This recipe is naturally gluten-free, but always double-check the labels on your pesto and any other packaged ingredients to ensure they are gluten-free.

Healthy-ish Favorites

• Lemon Herb Quinoa Salad
• Mediterranean Chickpea Bowl
• Garlic Roasted Brussels Sprouts
• Creamy Avocado Pasta

The Last Word

In today’s busy world, finding a meal that is both easy to prepare and bursting with flavor can feel like a daunting task. However, with this Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta, you can enjoy a delicious dinner without breaking a sweat. The vibrant flavors of the pesto and lemon, combined with the creamy whipped feta, will make this dish a standout in your weeknight rotation. So gather your ingredients, preheat your oven, and get ready to impress your family and friends with this delightful recipe!

Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta.

This Sheet Pan Pesto Chicken is a one-pan wonder! Juicy chicken, zesty potatoes, and creamy whipped feta make for an unforgettable dinner.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment 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 lemons zest and juice
• Kosher salt and black pepper to taste
• Crushed red pepper flakes to taste
• 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 reserve the 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

For Serving:

• Pita or naan for serving
• Fresh herbs for garnish

Equipment

• Sheet pan
• Mixing bowls
• Knife and cutting board
• Whisk or electric mixer
• Measuring cups and spoons

Method

 

Preparation Steps:

1. In a mixing bowl, combine the chopped chicken pieces, finely chopped shallot, basil pesto, lemon zest, lemon juice, kosher salt, black pepper, and crushed red pepper flakes. Mix well and allow it to marinate for at least 30 minutes.
2. Preheat your oven to 425°F (220°C).
3. In a large bowl, toss the cut russet potatoes with 2 tablespoons of extra virgin olive oil, kosher salt, black pepper, and sesame seeds.
4. Spread the seasoned potatoes in an even layer on one side of a large sheet pan. Add the marinated chicken to the other side of the pan.
5. Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until cooked through.
6. In a mixing bowl, combine the feta cheese, Greek yogurt, 2 tablespoons of extra virgin olive oil, and a pinch of salt. Blend until smooth.
7. Once done, drizzle the reserved sun-dried tomato oil and balsamic vinegar over the chicken and potatoes. Sprinkle with fresh dill or thyme.
8. Serve alongside warm pita or naan and garnish with fresh herbs.

Notes

• Marinate chicken for up to 2 hours for deeper flavor.
• Feel free to add seasonal vegetables to the sheet pan.
• Store leftovers in an airtight container for up to 3 days.