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

This Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta is a bright, fresh, and utterly delicious one-pan meal bursting with vibrant flavors.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mediterranean
Keyword: Chicken, Easy, Pesto, Potatoes, Sheet Pan, Whipped Feta
Servings: 4 servings

Ingredients

For the Chicken and Potatoes

  • 2 pounds boneless chicken breasts or thighs cut into 2-3 inch pieces
  • 1 medium shallot finely chopped
  • 0.5 cup basil pesto homemade or store-bought
  • 1-2 lemons zest and juice
  • kosher salt and black pepper to taste
  • crushed red pepper flakes for a touch of heat
  • 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
  • 0.5 cup oil packed sun-dried tomatoes chopped, reserve the oil
  • 1 tablespoon chopped fresh dill or thyme
  • 2 tablespoons white or regular balsamic vinegar
  • pita or naan for serving

For the Whipped Feta

  • 8 ounces feta cheese
  • 0.25 cup plain Greek yogurt
  • 2 tablespoons extra virgin olive oil for the whipped feta

Instructions

Preparation

  • Preheat your oven to 425°F (220°C). In a large bowl, toss the cut russet potatoes with 2 tablespoons of extra virgin olive oil, chopped garlic, salt, pepper, and sesame seeds. Spread evenly on one side of a large sheet pan. Roast for about 20 minutes, or until golden and crispy on the edges.
  • While the potatoes roast, combine basil pesto, finely chopped shallot, lemon zest, lemon juice, crushed red pepper flakes, and reserved sun-dried tomato oil in a large bowl. Add chicken pieces and toss to coat evenly. Marinate for at least 10 minutes.
  • Remove the sheet pan from the oven. Nestle marinated chicken pieces on the other half of the pan alongside the potatoes. Scatter chopped sun-dried tomatoes and fresh dill or thyme over the chicken and potatoes. Dot the butter over the potatoes. Return to the oven for 15-20 minutes, or until chicken is cooked through and potatoes are tender.
  • While chicken and potatoes finish cooking, combine feta cheese, plain Greek yogurt, and 2 tablespoons extra virgin olive oil in a food processor or blender. Blend until smooth and creamy. Adjust seasoning with salt or lemon juice if desired.
  • Remove the sheet pan from the oven. Serve pesto chicken and lemon butter potatoes warm with dollops of whipped feta and fresh pita or naan. Garnish with extra fresh herbs.

Equipment

  • Large sheet pan
  • Mixing Bowls
  • Food processor or blender
  • Sharp knife and cutting board
  • Measuring Spoons and Cups
  • Spatula or tongs

Notes

  • Don’t overcrowd the sheet pan to ensure crispy potatoes and properly cooked chicken.
  • Reserve the sun-dried tomato oil; it adds essential depth to the marinade.
  • Store leftover chicken and potatoes in an airtight container for up to 3 days; keep whipped feta separate.