Description
The ultimate comfort food, this Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes is a quick and easy weeknight dinner that’s bursting with flavor. Roasted to perfection, the chicken is juicy and tender with a tangy lemon and rosemary marinade, complemented by crispy potatoes and a creamy feta sauce.
Ingredients
Scale
- 6 tablespoons extra virgin olive oil
- 2 tablespoons Dijon mustard
- 4 cloves garlic (minced or grated)
- 1 medium shallot (finely chopped)
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon smoked paprika
- Juice and zest of 1 lemon
- Kosher salt (to taste)
- Black pepper (to taste)
- 2 pounds boneless chicken breasts or thighs
- 3–4 medium russet potatoes (cut into 2 inch pieces)
- 1 tablespoon raw sesame seeds
- 1 small bunch asparagus (ends trimmed)
- 4–6 ounces microbial-rennet feta cheese
- 1/4 cup plain Greek yogurt
- 1 clove garlic (grated)
- Juice from 1 lemon
- 1/4 cup chopped fresh tender herbs (dill, basil or parsley)
- 1/4 teaspoon smoked paprika
- 1 pinch crushed red pepper flakes
Instructions
- Step 1: Preheat your oven to 425 degrees F. In a medium bowl, combine the remaining 4 tablespoons of olive oil, Dijon mustard, minced garlic, finely chopped shallot, chopped rosemary, smoked paprika, lemon zest, lemon juice, and a pinch each of kosher salt and black pepper.
- Step 2: Add the chicken to the bowl and toss well to ensure every piece is coated in that flavorful marinade. Let it sit for about 15 to 20 minutes.
- Step 3: On a rimmed baking sheet, toss the potatoes with 2 tablespoons of olive oil and the sesame seeds, seasoning them with kosher salt and black pepper. Spread them out in an even layer and roast for 20 minutes.
- Step 4: Remove potatoes from the oven and push them to one side of the pan. Place the marinated chicken on the other side of the pan, arrange the asparagus around the chicken, and drizzle with 1 tablespoon of olive oil, seasoning with more salt and pepper.
- Step 5: Return the pan to the oven and roast for another 20 to 25 minutes, or until the chicken is cooked through and has reached an internal temperature of 165 degrees F.
- Step 6: In a blender, combine the feta cheese, Greek yogurt, grated garlic, and lemon juice. Blend until smooth. Stir in the herbs, smoked paprika, and a pinch of crushed red pepper flakes.
- Step 7: Divide everything between plates and spoon the feta sauce over the chicken.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can freeze cooked chicken and potatoes separately. This dish pairs beautifully with a fresh side salad or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 115 mg