Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta
Delight in the vibrant flavors of Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta. This one-pan meal combines tender chicken pieces marinated in aromatic basil pesto with zesty lemon butter potatoes, all roasted together for a hassle-free dinner. The creamy whipped feta adds a luxurious finish, making it perfect for family gatherings or casual weeknight meals. Simple yet stunning, this dish is packed with color and flavor, ensuring everyone at the table will be asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 pounds boneless chicken breasts or thighs
- 1/2 cup basil pesto
- Zest and juice of 1-2 lemons
- 3–4 medium russet potatoes
- 8 ounces feta cheese
- 1/4 cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, finely chopped
- Kosher salt and black pepper
- Crushed red pepper flakes
- 2 tablespoons salted butter
- 2 cloves garlic, finely chopped or grated
- 1 tablespoon sesame seeds
Instructions
- Preheat your oven to 425°F.
- In a bowl, combine chicken, pesto, shallot, lemon zest, salt, and pepper. Let sit for 15 minutes.
- Toss potato pieces with olive oil and season with salt; roast on a baking sheet for 20 minutes until tender.
- Add butter, garlic, lemon juice, and sesame seeds to the potatoes; mix well. Place marinated chicken on the baking sheet and roast everything for an additional 20 minutes until cooked through.
- For whipped feta, blend feta cheese, Greek yogurt, and olive oil in a food processor until smooth.
- Serve by spreading whipped feta on plates topped with roasted chicken and potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg