If you’re looking for a meal that feels like a celebration but comes together with ease and loads of flavor, the Sheet Pan Pesto Chicken with Lemon Butter Potatoes and Feta Dip Recipe is your new best friend. This dish perfectly balances vibrant basil pesto-marinated chicken with tangy, buttery potatoes roasted to golden perfection, all accompanied by a creamy, bright feta dip that’s just begging for warm pita or naan. Every bite is layered with freshness, richness, and just the right amount of zest, making it a total crowd-pleaser without the fuss of juggling multiple pans. Trust me, once you try this recipe, it will become a staple for weeknight dinners and weekend gatherings alike.
Ingredients You’ll Need
These ingredients are straightforward but pack a punch in both flavor and texture—each one plays a crucial role in elevating the dish from simple to simply delicious.
- 1 pound Boneless chicken breasts or thighs: Tender pieces that soak up the basil pesto marinade beautifully for maximum flavor.
- 1/2 cup Basil pesto: The heart of the dish, lending fresh, herbaceous depth and a vibrant green color.
- 1 small Shallot: Adds a gentle onion flavor that melds perfectly with the pesto’s herbal notes.
- 1 lemon (zest and juice): Brightens the entire dish with fresh citrusy acidity that balances the richness.
- 1 teaspoon Kosher salt: Essential for seasoning both chicken and potatoes evenly.
- 1 teaspoon Black pepper: A little heat and spice that rounds out the savory flavors.
- 1/4 teaspoon Crushed red pepper flakes: A subtle kick that wakes up the palate without overwhelming.
- 2 large Medium russet potatoes: Classic potatoes that get crispy outside and fluffy inside when roasted with butter and lemon.
- 2 tablespoons Extra virgin olive oil: Used for roasting the potatoes to achieve golden, tender perfection.
- 2 tablespoons Salted butter: Added after roasting, melting into the potatoes for richness and silkiness.
- 2 cloves Garlic: Finely chopped to infuse the potatoes with fragrant, savory goodness.
- 1 tablespoon Sesame seeds: Toasty crunch that adds textural interest and a nutty flavor dimension.
- 1/4 cup Oil-packed sun-dried tomatoes (chopped): Brings an intense, sweet tang that’s a perfect contrast to the feta dip.
- 2 tablespoons Chopped fresh dill or thyme: Fresh herbs that brighten and elevate the flavor profile beautifully.
- 2 tablespoons White or regular balsamic vinegar: Adds acidity and complexity to the accompanying vinaigrette.
- 8 ounces Feta cheese (cubed): The creamy, salty base for the luscious dip to scoop up every last bite.
- 1/2 cup Plain Greek yogurt: Softens the feta and adds a cool creaminess.
- 2 tablespoons Extra virgin olive oil: Helps whip the feta dip to smooth, velvety perfection.
- 4 pieces Pita or naan: Warm and soft breads for scooping up the dip and savoring every flavor-packed mouthful.
- 1/4 cup Fresh herbs like basil or parsley: A finishing touch of color and freshness when plating.
How to Make Sheet Pan Pesto Chicken with Lemon Butter Potatoes and Feta Dip Recipe
Step 1: Marinate the Chicken
Start by mixing your chicken pieces with basil pesto, finely chopped shallot, lemon zest, crushed red pepper flakes, kosher salt, and black pepper in a medium-sized bowl. This mixture needs about 15 minutes to marry all those bright, herby flavors into the chicken, so give it that time to soak it all in while you prepare your potatoes.
Step 2: Roast the Potatoes
On a large baking sheet, toss the peeled and cut russet potatoes with extra virgin olive oil, salt, and black pepper until every piece is lightly coated. Spread them out evenly so they roast beautifully. Pop the sheet into your preheated oven at 425°F and let them cook for 20 minutes, until they’re just starting to get golden and tender on the inside.
Step 3: Add Butter and Seasonings to Potatoes
After that initial roast, pull the baking sheet out and carefully toss the potatoes with salted butter, freshly squeezed lemon juice, chopped garlic, and sesame seeds. This step infuses the potatoes with buttery richness and a fresh zing, while the sesame seeds add an unexpected, delightful crunch. Arrange the potatoes neatly on one side of the pan to make room for the chicken.
Step 4: Roast Chicken and Potatoes Together
Place the pesto-marinated chicken pieces on the other side of the baking sheet, spreading them out so they cook evenly. Return the pan to the oven for another 20 minutes or until the chicken is cooked through and slightly caramelized at the edges. This one-pan roast means you get beautifully tender chicken alongside perfectly crisp-tender potatoes with minimal cleanup.
Step 5: Prepare the Sun-Dried Tomato Vinaigrette
While the chicken and potatoes finish roasting, whisk together the oil from the sun-dried tomatoes, lemon juice, and balsamic vinegar in a small bowl. Stir in the chopped sun-dried tomatoes along with fresh dill or thyme. This vibrant vinaigrette brings layers of acidity and herbaceousness that will beautifully complement the richness of the chicken and potatoes.
Step 6: Whip up the Feta Dip
In a food processor, combine cubed feta cheese, plain Greek yogurt, and extra virgin olive oil. Pulse gently until the mixture becomes smooth, creamy, and perfect for dipping. This dip adds a tangy, luscious component that pairs wonderfully with the roasted elements on your sheet pan.
Step 7: Plate and Garnish
Spread the whipped feta dip onto your serving plates, drizzle with a bit of the sun-dried tomato vinaigrette, and arrange the golden pesto chicken and lemon butter potatoes alongside. Don’t forget to sprinkle fresh herbs like basil or parsley on top to brighten the presentation and flavor. Serve with warm pita or naan breads, and enjoy the medley of irresistible tastes!
How to Serve Sheet Pan Pesto Chicken with Lemon Butter Potatoes and Feta Dip Recipe
Garnishes
Fresh herbs are your best friend here—sprigs of basil, parsley, or even a touch of dill add a lovely pop of green and a burst of freshness. A light drizzle of the sun-dried tomato vinaigrette over the dip and chicken adds a glossy, mouthwatering finish that ties all the flavors together beautifully.
Side Dishes
Since this dish is hearty and satisfying, you can keep sides simple: a crisp green salad with a lemon vinaigrette is perfect to cut through the richness. Roasted vegetables like asparagus or green beans dressed with olive oil and garlic also make excellent complements without stealing the spotlight.
Creative Ways to Present
Make this meal an interactive experience by serving the components family-style, encouraging everyone to scoop up the feta dip with warm pita or naan. Alternatively, plate it elegantly by stacking the chicken atop the potatoes and artistically swirling the dip with the vinaigrette—perfect for impressing guests without extra work.
Make Ahead and Storage
Storing Leftovers
Leftovers are a joy with this recipe! Store the chicken, potatoes, and feta dip separately in airtight containers in the refrigerator for up to 3 days to keep flavors fresh and textures intact.
Freezing
You can freeze the cooked chicken and potatoes, though the dip is best fresh to retain its creamy texture. Wrap everything tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the chicken and potatoes in a preheated 350°F oven until warmed through to keep that crispy exterior. Avoid microwaving if you want to maintain texture. The feta dip should be served chilled or at room temperature after stirring well.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work wonderfully in this recipe because of their juiciness and flavor. Just cut them into similar-sized pieces to ensure even cooking alongside the potatoes.
Is homemade pesto better than store-bought?
While homemade pesto brings the freshest flavor, a good quality store-bought pesto will do perfectly fine and save prep time. Either way, the key is a vibrant, well-balanced basil pesto to make the dish shine.
Can I make the feta dip dairy-free?
You can substitute the Greek yogurt with a dairy-free yogurt alternative and use a vegan feta, if available. Keep in mind the flavor and texture might shift slightly, but it will still be delicious.
What type of potatoes work best?
Russet potatoes are ideal here because they roast up crispy on the outside and fluffy inside, perfectly absorbing the lemon butter and seasonings.
How spicy is this recipe?
This recipe has a mild heat from the crushed red pepper flakes, but you can easily adjust it by adding more or less according to your taste. The other elements keep the dish balanced and flavorful without overwhelming spice.
Final Thoughts
Treat yourself and your loved ones to the joy of the Sheet Pan Pesto Chicken with Lemon Butter Potatoes and Feta Dip Recipe—it’s one of those dishes that feels special yet is wonderfully easy to make. With its harmonious blend of herby, tangy, and buttery flavors all coming together on one pan, it’s destined to become a go-to favorite in your kitchen. Give it a try soon, and watch it disappear from your plates with happy smiles all around!
Print
Sheet Pan Pesto Chicken with Lemon Butter Potatoes and Feta Dip Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Description
This vibrant Sheet Pan Pesto Chicken and Lemon Butter Potatoes Delight combines tender, basil pesto-marinated chicken with crispy, lemony roasted potatoes infused with garlic and sesame seeds. Finished with a creamy whipped feta sauce and a tangy sun-dried tomato vinaigrette, this wholesome sheet pan recipe provides a flavorful, easy-to-make dinner perfect for busy weeknights or casual gatherings.
Ingredients
Chicken and Marinade
- 1 pound Boneless chicken breasts or thighs (cut into pieces)
- 1/2 cup Basil pesto (homemade or store-bought)
- 1 small Shallot (finely chopped)
- 1 each Lemon zest and juice (for acidity, divided)
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 1/4 teaspoon Crushed red pepper flakes (for heat)
Potatoes
- 2 large Medium russet potatoes (peeled and cut)
- 2 tablespoons Extra virgin olive oil (for roasting)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Salted butter (added post-roasting)
- 2 cloves Garlic (finely chopped)
- 1 tablespoon Sesame seeds
- 1 tablespoon Lemon juice (added with butter)
Sun-Dried Tomato Vinaigrette
- 1/4 cup Oil-packed sun-dried tomatoes (chopped)
- 2 tablespoons White or regular balsamic vinegar
- 2 tablespoons Chopped fresh dill or thyme
- Reserved oil from sun-dried tomatoes (approx. 2 tablespoons)
- Lemon juice (1 tablespoon, combined with vinaigrette)
- Salt and black pepper (to taste)
Whipped Feta Sauce
- 8 ounces Feta cheese (cubed)
- 1/2 cup Plain Greek yogurt
- 2 tablespoons Extra virgin olive oil
To Serve
- 4 pieces Pita or naan (for scooping)
- 1/4 cup Fresh herbs (like basil or parsley, for garnish)
Instructions
- Preparation: Preheat your oven to 425°F (220°C). In a medium bowl, combine the chicken pieces with basil pesto, finely chopped shallot, lemon zest, crushed red pepper flakes, kosher salt, and black pepper. Stir well to coat the chicken evenly and let it marinate for at least 15 minutes to absorb the flavors.
- Roast Potatoes: On a baking sheet, toss the peeled and cut russet potatoes with extra virgin olive oil, salt, and black pepper until fully coated. Spread the potatoes out evenly to ensure crispiness. Roast the potatoes in the preheated oven for 20 minutes, allowing them to start browning and softening.
- Toss Potatoes with Butter Mix: After 20 minutes, remove the baking sheet from the oven. Add salted butter, lemon juice, finely chopped garlic, and sesame seeds to the roasted potatoes. Toss gently to combine and arrange the potatoes to one side of the baking sheet.
- Add Chicken and Continue Roasting: Place the marinated chicken pieces on the other side of the baking sheet alongside the potatoes. Return the sheet pan to the oven and roast for another 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The potatoes will continue to crisp and caramelize during this time.
- Prepare Sun-Dried Tomato Vinaigrette: In a small bowl, whisk together the reserved oil from the sun-dried tomatoes, lemon juice, and white or regular balsamic vinegar. Stir in the chopped sun-dried tomatoes and chopped fresh dill or thyme. Season the vinaigrette with salt and black pepper to taste. Set aside.
- Make Whipped Feta Sauce: In a food processor or blender, combine the cubed feta cheese, plain Greek yogurt, and extra virgin olive oil. Pulse until the mixture is smooth and creamy. Adjust the texture with a teaspoon of water if needed for spreading consistency.
- Plate and Serve: Spread a generous dollop of whipped feta onto each serving plate. Drizzle some of the sun-dried tomato vinaigrette over the whipped feta. Arrange the roasted pesto chicken and lemon butter potatoes on the platter or individual plates. Garnish with fresh herbs such as basil or parsley. Serve warm with pita or naan bread to scoop and enjoy.
Notes
- For extra crispiness, make sure the potato pieces are spread out evenly and not overcrowded on the baking sheet.
- You can use either boneless, skinless chicken breasts or thighs depending on your preference; thighs will be juicier.
- The pesto can be store-bought or homemade for a fresher flavor.
- Adjust crushed red pepper flakes to your desired spice level or omit if you prefer mild flavors.
- To make this dish gluten-free, serve with gluten-free bread or skip bread altogether.
- Leftover chicken and potatoes can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
