Instructions

• Preheat the oven to 425°F.
• Make the chicken marinade: In a medium bowl combine the chicken pieces, basil pesto, finely chopped shallot, lemon zest (from the lemons), a pinch each of kosher salt, black pepper, and crushed red pepper flakes. Toss to coat and let sit at room temperature for 15 minutes.
• Prepare the potatoes: On a rimmed baking sheet, toss the 2-inch potato pieces with 2 tablespoons extra virgin olive oil and a pinch of kosher salt and black pepper. Spread the potatoes in an even single layer.
• Roast the potatoes: Put the baking sheet in the preheated oven and roast the potatoes for 20 minutes, until they are starting to brown and are tender when pierced with a fork.
• While the potatoes roast, prepare the whipped feta: In a food processor combine the 8 ounces feta, 1/4 cup plain Greek yogurt, and 2 tablespoons extra virgin olive oil. Process until smooth and creamy. Transfer to a bowl and refrigerate or keep chilled until serving. Taste and season with a little kosher salt and black pepper if needed.
• Reserve and prep the sun-dried tomatoes: If your sun-dried tomatoes are packed in oil, pour off and set aside the oil (you will use some for the vinaigrette). Chop the sun-dried tomatoes if not already chopped.
• Finish the potatoes and add the chicken to the pan: Remove the baking sheet from the oven. Add the 2 tablespoons salted butter, the garlic, the 1 tablespoon sesame seeds, and some of the lemon juice (use the juice from your lemons) to the potatoes; toss everything on the sheet so the potatoes are coated. Push the potatoes to one side of the sheet pan in a single layer. Arrange the marinated chicken pieces in a single layer on the other side of the pan. Return the sheet to the oven and roast for about 20 minutes more, until the chicken is cooked through (no pink remains or an internal temperature of 165°F) and the potatoes are golden and crisp in spots.
• Make the sun-dried tomato vinaigrette while the chicken finishes roasting: In a small bowl whisk together some of the reserved sun-dried tomato oil, the 2 tablespoons white or regular balsamic vinegar, and additional lemon juice (from the lemons) to taste until combined. Stir in the chopped sun-dried tomatoes and 1 tablespoon chopped fresh dill or thyme. Season with kosher salt, black pepper, and crushed red pepper flakes to taste.
• Assemble and serve: Spread a layer of the whipped feta onto serving plates or a platter. Drizzle some of the sun-dried tomato vinaigrette over the feta. Arrange the roasted potatoes and pesto chicken on top or alongside, drizzle additional vinaigrette as desired, and garnish with fresh herbs. Serve with pita or naan on the side.