Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes

There’s something incredibly satisfying about a one-pan meal that brings together vibrant flavors and a variety of textures. The Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes is one of those recipes that perfectly captures the essence of a cozy family dinner. Just imagine walking into your kitchen, the air filled with the rich aromas of roasted chicken and potatoes, as the golden hues of lemon and rosemary dance around you. It’s a dish I often turn to when I want something easy yet impressive for my loved ones.

On busy weeknights, I love the simplicity of tossing everything onto a sheet pan. It not only saves on cleanup time but also allows all the flavors to meld beautifully as they roast together. The crispiness of the potatoes, the tenderness of the chicken, and the creamy feta sauce drizzle truly create a meal that feels special, even if it’s just a Tuesday night.

Every bite of the Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes makes me feel like a culinary superstar. The fresh rosemary and zesty lemon bring brightness to the chicken, while the potatoes soak up all the delicious juices. This recipe has become a staple in my kitchen, and I can’t wait for you to try it!

Main Ingredients for Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes

This dish features a beautiful medley of ingredients that work together harmoniously. The star of the show, of course, is the chicken, marinated in a zesty blend of Dijon mustard, lemon, and aromatic rosemary. The potatoes provide a hearty base, absorbing all the flavors from the pan. Fresh asparagus adds a touch of color and a satisfying crunch, while the creamy feta sauce ties everything together beautifully.

• 6 tablespoons extra virgin olive oil, plus more for serving
• 2 tablespoons Dijon mustard
• 4 cloves garlic, minced or grated
• 1 medium shallot, finely chopped
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon smoked paprika
• Juice and zest of 1 lemon
• Kosher salt and black pepper to taste
• 2 pounds boneless chicken breasts or thighs
• 3-4 medium russet potatoes, cut into 2 inch pieces
• 1 tablespoon raw sesame seeds
• 1 small bunch asparagus, ends trimmed
• 4-6 ounces feta cheese
• 1/4 cup plain Greek yogurt
• 1 clove garlic, grated
• Juice from 1 lemon
• 1/4 cup chopped fresh tender herbs, such as dill, basil or parsley
• 1/4 teaspoon smoked paprika
• 1 pinch crushed red pepper flakes

Making Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes

Creating the Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes is a breeze, and trust me, the result is beyond worth it! Let’s break it down into simple steps that will guide you through the process. You’ll be amazed at how easy and rewarding it is to create a dish that looks and tastes gourmet.

1. Preheat your oven to 425 degrees F. In a medium bowl, combine the remaining 4 tablespoons of olive oil, Dijon mustard, minced garlic, finely chopped shallot, chopped rosemary, smoked paprika, lemon zest, lemon juice, and a pinch each of kosher salt and black pepper. This mixture is going to be your marinade, so whisk it together until well combined.
2. Add the chicken to the bowl and toss well to ensure every piece is coated in that flavorful marinade. Let it sit for about 15 to 20 minutes; this brief marinating time is key for getting the chicken infused with those delicious flavors.
3. While the chicken marinates, prepare your potatoes. On a rimmed baking sheet, toss the potatoes with 2 tablespoons of olive oil and the sesame seeds, seasoning them with kosher salt and black pepper. Spread them out in an even layer and roast for 20 minutes, or until they’re tender and starting to get golden.
4. Once the potatoes are done, remove them from the oven and push them to one side of the pan. Take the marinated chicken and place it on the other side of the pan. Arrange the asparagus around the chicken and drizzle with 1 tablespoon of olive oil, seasoning with more salt and pepper. This not only helps the asparagus roast beautifully, but it also keeps your pan organized.
5. Return the pan to the oven and roast for another 20 to 25 minutes, or until the chicken is cooked through and has reached an internal temperature of 165 degrees F. You’ll know it’s done when the juices run clear.
6. While everything is roasting, whip up the creamy feta sauce. In a blender, combine the feta cheese, Greek yogurt, grated garlic, and lemon juice. Blend until it’s smooth and creamy. Stir in the herbs, smoked paprika, and a pinch of crushed red pepper flakes for an added kick. If you want a thinner consistency, feel free to add a splash more of lemon juice.
7. When the chicken, potatoes, and asparagus are perfectly roasted, it’s time to serve! Divide everything between plates, and don’t forget to spoon that luscious feta sauce over the chicken. Each bite will be a burst of flavor and texture. Eat and enjoy!

Expert Tips about Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes

When it comes to mastering the Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes, having a few expert tips can elevate your game. Here’s what I’ve learned along the way:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to enjoy.
• Freezing: You can freeze cooked chicken and potatoes separately. Make sure they are completely cooled, then store in freezer-friendly bags or containers.
• Pairing: This dish pairs beautifully with a fresh side salad or some crusty bread to soak up that delicious feta sauce.
• Vegetable Variations: Feel free to add additional vegetables like bell peppers or zucchini for extra nutrition and flavor.
• Garnish: Fresh herbs make a great garnish, adding color and a burst of freshness right before serving.
• Serving Size: This recipe comfortably serves six but can easily be halved for a smaller portion.
• Mind the Timing: Keep an eye on the chicken and asparagus to avoid overcooking; they can get dry if left in the oven too long.

Best Served With

When it comes to serving the Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes, the possibilities are endless! Here are a few ideas to complement this wonderful dish:

• Fresh Green Salad: A mixed green salad with a light vinaigrette would add a refreshing crunch.
• Crusty Bread: Serve with a slice of rustic bread to soak up any remaining sauce on your plate.
• Roasted Vegetables: Consider adding a medley of seasonal roasted vegetables on the side for an extra color pop.
• Wine Pairing: A refreshing white wine could pair nicely if you enjoy beverages with your meal.
• Seasonal Occasions: This dish is perfect for spring gatherings, outdoor barbecues, or cozy family dinners.
• Storage Tips: If you have leftovers, store them properly to maintain their flavor and texture for future meals.

FAQ

Conclusion

The Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes truly brings together flavor, convenience, and heartiness in one delicious dish. It’s a recipe that’s bound to become a family favorite, providing satisfaction with minimal effort. I highly encourage you to give it a try—you’ll love the ease of preparation and the delightful results!

Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes

The ultimate comfort food, this Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes is a quick and easy weeknight dinner that’s bursting with flavor. Roasted to perfection, the chicken is juicy and tender with a tangy lemon and rosemary marinade, complemented by crispy potatoes and a creamy feta sauce. Make it tonight for a dinner everyone will love!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 6 tablespoons extra virgin olive oil
• 2 tablespoons Dijon mustard
• 4 cloves garlic minced or grated
• 1 medium shallot finely chopped
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon smoked paprika
• 1 juice and zest of 1 lemon
• kosher salt to taste
• black pepper to taste
• 2 pounds boneless chicken breasts or thighs
• 3-4 medium russet potatoes cut into 2 inch pieces
• 1 tablespoon raw sesame seeds
• kosher salt to taste
• 1 small bunch asparagus ends trimmed
• 4-6 ounces feta cheese
• 1/4 cup plain Greek yogurt
• 1 clove garlic grated
• 1 juice from 1 lemon
• 1/4 cup chopped fresh tender herbs, such as dill, basil or parsley or 2 tablespoons dried herbs
• 1/4 teaspoon smoked paprika
• 1 pinch crushed red pepper flakes

Equipment

• Oven
• Wooden Spoon
• Grater
• Blender
• Baking Sheet
• Chef's Knife
• Frying Pan

Method

 

1. 1. Preheat your oven to 425 degrees F. In a medium bowl, combine the remaining 4 tablespoons of olive oil, Dijon mustard, minced garlic, finely chopped shallot, chopped rosemary, smoked paprika, lemon zest, lemon juice, and a pinch each of kosher salt and black pepper. This mixture is going to be your marinade, so whisk it together until well combined.
2. 2. Add the chicken to the bowl and toss well to ensure every piece is coated in that flavorful marinade. Let it sit for about 15 to 20 minutes; this brief marinating time is key for getting the chicken infused with those delicious flavors.
3. 3. While the chicken marinates, prepare your potatoes. On a rimmed baking sheet, toss the potatoes with 2 tablespoons of olive oil and the sesame seeds, seasoning them with kosher salt and black pepper. Spread them out in an even layer and roast for 20 minutes, or until they’re tender and starting to get golden.
4. 4. Once the potatoes are done, remove them from the oven and push them to one side of the pan. Take the marinated chicken and place it on the other side of the pan. Arrange the asparagus around the chicken and drizzle with 1 tablespoon of olive oil, seasoning with more salt and pepper. This not only helps the asparagus roast beautifully, but it also keeps your pan organized.
5. 5. Return the pan to the oven and roast for another 20 to 25 minutes, or until the chicken is cooked through and has reached an internal temperature of 165 degrees F. You’ll know it’s done when the juices run clear.
6. 6. While everything is roasting, whip up the creamy feta sauce. In a blender, combine the feta cheese, Greek yogurt, grated garlic, and lemon juice. Blend until it’s smooth and creamy. Stir in the herbs, smoked paprika, and a pinch of crushed red pepper flakes for an added kick. If you want a thinner consistency, feel free to add a splash more of lemon juice.
7. 7. When the chicken, potatoes, and asparagus are perfectly roasted, it’s time to serve! Divide everything between plates, and don’t forget to spoon that luscious feta sauce over the chicken. Each bite will be a burst of flavor and texture. Eat and enjoy!

Notes

• Tip 1: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to enjoy.
• Tip 2: You can freeze cooked chicken and potatoes separately. Make sure they are completely cooled, then store in freezer-friendly bags or containers.
• Tip 3: This dish pairs beautifully with a fresh side salad or some crusty bread to soak up that delicious feta sauce.
• Tip 4: Feel free to add additional vegetables like bell peppers or zucchini for extra nutrition and flavor.
• Tip 5: Fresh herbs make a great garnish, adding color and a burst of freshness right before serving.
• Tip 6: This recipe comfortably serves six but can easily be halved for a smaller portion.
• Tip 7: Keep an eye on the chicken and asparagus to avoid overcooking; they can get dry if left in the oven too long.

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.