Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta

Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta


Quick, easy, extra colorful, super flavorful, and so delicious!
  • 2 pounds boneless chicken breasts or thighs, cut into 2-3 inch pieces
  • 1 medium shallot, finely chopped
  • ½ 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
  • ½ 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
  • ¼ cup plain greek yogurt
  • 2 tablespoons extra virgin olive oil
  1. Preheat oven to 425° F. In a medium bowl, combine the chicken, pesto, shallot, lemon zest, and a pinch each of chili flakes, salt, and pepper. Let sit 15 minutes.
  2. On a baking sheet, toss the potatoes with olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender.
  3. Remove the potatoes from the oven. Add the butter, lemon juice, garlic, and sesame seeds, toss to coat, then push the potatoes to one side of the pan. Put the chicken on the other side. Return the pan to the oven and roast for 20 minutes more, until the chicken is cooked through.
  4. Meanwhile, make the tomato vinaigrette. In a bowl, whisk together ¼ cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice, and the balsamic vinegar until combined. Stir in the sun-dried tomatoes, dill, and season with salt, pepper, and red pepper flakes.
  5. To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days.
  6. To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the potatoes and chicken, top with fresh herbs. Serve pita on the side. Enjoy!

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