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

Scale

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)

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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.