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

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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.