Sheet Pan Pesto Chicken and Lemon Butter Potatoes

The Sheet Pan Pesto Chicken and Lemon Butter Potatoes is a dish that transports me right to the heart of comfort food. It’s a busy weeknight, and I’m craving something wholesome yet simple. This meal has become my go-to solution for those evenings when time is tight, but flavor cannot be compromised. Picture succulent pieces of chicken marinated in vibrant basil pesto, paired with golden, buttery potatoes that melt in your mouth. The best part? Everything is cooked in one pan, making cleanup a breeze. I remember the first time I made it; the aroma filled the kitchen, and my family gathered around the table, eager to dig in. It’s more than just food; it’s a gathering of loved ones, laughter, and shared moments over a delicious meal.

Ingredients to Make Sheet Pan Pesto Chicken and Lemon Butter Potatoes

When it comes to the ingredients for the Sheet Pan Pesto Chicken and Lemon Butter Potatoes, each one plays a vital role in creating a delicious dish. The combination of fresh flavors, rich textures, and wholesome ingredients makes this meal a standout. The key players here are the aromatic shallots, vibrant lemon, zesty pesto, and earthy potatoes. Together, they create a symphony of flavors that are both comforting and satisfying.

• 2 pounds boneless chicken breasts or thighs, cut into 2-3 inch pieces: This is the hearty protein that absorbs all the flavors of the pesto and lemon.
• 1 medium shallot, finely chopped: Adds a subtle sweetness and depth to the dish.
• 1/2 cup basil pesto, homemade or store-bought: The star of the show, bringing vibrant herbaceous flavors.
• Zest and juice of 1-2 lemons: Brightens the dish and adds a refreshing tang.
• Kosher salt and black pepper: Essential for seasoning and enhancing all the flavors.
• Crushed red pepper flakes: Adds a hint of heat to balance the richness.
• 2 tablespoons extra virgin olive oil: Helps to roast the potatoes and keeps everything moist.
• 3-4 medium russet potatoes, cut into 2 inch pieces: Starchy and comforting, they soak up the flavors beautifully.
• 2 tablespoons salted butter: Adds richness and a lovely buttery flavor.
• 2 cloves garlic, finely chopped or grated: Infuses the dish with aromatic goodness.
• 1 tablespoon sesame seeds: Adds a touch of nuttiness and crunch.
• 1/2 cup oil packed sun-dried tomatoes, chopped, and reserve the oil: Brings a sweet, tangy flavor that complements the pesto.
• 1 tablespoon chopped fresh dill or thyme: Fresh herbs enhance the overall flavor.
• 2 tablespoons white or regular balsamic vinegar: Adds acidity and brightness.
• Pita/naan and fresh herbs, for serving: Perfect accompaniments to scoop up the feta and chicken.
• 8 ounces feta cheese: Creamy and tangy, it elevates the dish.
• 1/4 cup plain Greek yogurt: Adds creaminess and balances the flavors.
• 2 tablespoons extra virgin olive oil: For drizzling over the finished dish.

Preparation Steps for Sheet Pan Pesto Chicken and Lemon Butter Potatoes

Preparing the Sheet Pan Pesto Chicken and Lemon Butter Potatoes is straightforward and fun! You’ll love how easy it is to make this meal that’s packed with flavor. Follow these simple steps, and you’ll create a delightful dish that will impress your family and friends.

1. Preheat your oven to 425° F. This high heat will help crisp up the edges of the potatoes and cook the chicken perfectly.
2. In a medium bowl, combine the chicken, pesto, shallot, lemon zest, and a pinch each of crushed red pepper flakes, salt, and pepper. Let this sit for about 15 minutes. This allows the chicken to absorb all the vibrant flavors of the marinade.
3. While the chicken marinates, prepare the potatoes. On a baking sheet, toss the potatoes with a drizzle of olive oil. Season with salt and black pepper. Roast them for about 20 minutes, or until they start to become tender.
4. Once the potatoes are starting to soften, remove them from the oven. Now, add the butter, lemon juice, garlic, and sesame seeds, tossing everything to coat. Push the potatoes to one side of the pan.
5. Place the marinated chicken on the other side of the pan. This way, the chicken and potatoes roast together, melding their flavors.
6. Return the pan to the oven and roast for an additional 20 minutes, or until the chicken is cooked through. You’ll know it’s done when the juices run clear and the internal temperature reaches 165° F.
7. Meanwhile, let’s make a simple tomato vinaigrette! In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons of lemon juice, and the balsamic vinegar. Stir in the chopped sun-dried tomatoes, dill, and season with salt, pepper, and more red pepper flakes if desired.
8. Now, for the whipped feta. Combine the feta, Greek yogurt, and 2 tablespoons of olive oil in a food processor. Pulse until smooth and creamy. This rich mixture will be the perfect complement to the roasted chicken and potatoes.
9. To serve, spread the whipped feta onto plates and drizzle with the tomato vinaigrette. Add the golden potatoes and succulent chicken on top, garnishing with fresh herbs. Serve with warm pita or naan on the side. Enjoy every bite!

Expert Tips about Sheet Pan Pesto Chicken and Lemon Butter Potatoes

Here are some expert tips to ensure your Sheet Pan Pesto Chicken and Lemon Butter Potatoes turns out perfect every time. With these tips in hand, you’ll not only impress your family but also enjoy a hassle-free cooking experience.

• Storage: After enjoying your Sheet Pan Pesto Chicken and Lemon Butter Potatoes, store leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: You can freeze the cooked chicken and potatoes for up to three months. Reheat in the oven for best results.
• Pairing: This dish pairs beautifully with a fresh salad or roasted vegetables for a complete meal.
• Variations: Try using different types of pesto, like sun-dried tomato or spinach pesto, for a new twist.
• Herb Choices: Fresh herbs like basil, parsley, or cilantro can be used as garnishes to add a burst of flavor.
• Texture Enhancement: For extra crispiness, broil the dish for a few minutes at the end of cooking.

Best Served With

The Sheet Pan Pesto Chicken and Lemon Butter Potatoes is perfect for a variety of occasions and can be paired with delicious sides. Here are some of my favorite serving suggestions:

• Fresh Green Salad: A light garden salad with a zesty vinaigrette adds a refreshing contrast to the hearty chicken and potatoes.
• Grilled Vegetables: Serve with seasonal grilled vegetables like zucchini, bell peppers, or asparagus for a colorful plate.
• Warm Bread: Pair with warm pita or naan for a delightful way to soak up the feta and vinaigrette.
• Family Gatherings: This dish is ideal for family dinners and gatherings, offering a hearty and satisfying meal.
• Picnics: The flavor holds up well, making it a great choice for picnics or potlucks.
• Leftover Lunches: The leftovers make for delicious lunches, whether you reheat them or enjoy them cold in a wrap.

FAQ

Conclusion

The Sheet Pan Pesto Chicken and Lemon Butter Potatoes is truly a meal that brings comfort and joy to any dinner table. Its simplicity, combined with bold flavors and minimal cleanup, makes it a must-try. I encourage you to give this recipe a go; it’s a delightful experience that will leave your taste buds dancing and your family asking for more!

Sheet Pan Pesto Chicken and Lemon Butter Potatoes

This Sheet Pan Pesto Chicken and Lemon Butter Potatoes is the ultimate comfort food! Juicy chicken soaked in aromatic pesto, paired with buttery potatoes, all made in one pan for easy cleanup. Perfect for a quick weeknight dinner that brings the family together.

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: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless chicken breasts or thighs cut into 2-3 inch pieces
• 1 medium shallot finely chopped
• 1/2 cup basil pesto homemade or store-bought
• 1-2 lemons zest and juice
• kosher salt
• black pepper
• crushed red pepper flakes
• 2 tablespoons extra virgin olive oil
• 3-4 medium russet potatoes cut into 2 inch pieces
• 2 tablespoons salted butter
• 2 cloves garlic finely chopped or grated
• 1 tablespoon sesame seeds
• 1/2 cup oil packed sun-dried tomatoes chopped, and reserve the oil
• 1 tablespoon chopped fresh dill or thyme
• 2 tablespoons balsamic vinegar white or regular
• pita/naan and fresh herbs for serving
• 8 ounces feta cheese
• 1/4 cup plain Greek yogurt
• 2 tablespoons extra virgin olive oil

Equipment

• Chef's Knife
• Whisk
• Grater
• Wooden Spoon
• Oven
• Frying Pan
• Baking Sheet
• Food Processor

Method

 

1. Preheat your oven to 425° F. This high heat will help crisp up the edges of the potatoes and cook the chicken perfectly.
2. In a medium bowl, combine the chicken, pesto, shallot, lemon zest, and a pinch each of crushed red pepper flakes, salt, and pepper. Let this sit for about 15 minutes. This allows the chicken to absorb all the vibrant flavors of the marinade.
3. While the chicken marinates, prepare the potatoes. On a baking sheet, toss the potatoes with a drizzle of olive oil. Season with salt and black pepper. Roast them for about 20 minutes, or until they start to become tender.
4. Once the potatoes are starting to soften, remove them from the oven. Now, add the butter, lemon juice, garlic, and sesame seeds, tossing everything to coat. Push the potatoes to one side of the pan.
5. Place the marinated chicken on the other side of the pan. This way, the chicken and potatoes roast together, melding their flavors.
6. Return the pan to the oven and roast for an additional 20 minutes, or until the chicken is cooked through. You’ll know it’s done when the juices run clear and the internal temperature reaches 165° F.
7. Meanwhile, let’s make a simple tomato vinaigrette! In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons of lemon juice, and the balsamic vinegar. Stir in the chopped sun-dried tomatoes, dill, and season with salt, pepper, and more red pepper flakes if desired.
8. Now, for the whipped feta. Combine the feta, Greek yogurt, and 2 tablespoons of olive oil in a food processor. Pulse until smooth and creamy. This rich mixture will be the perfect complement to the roasted chicken and potatoes.
9. To serve, spread the whipped feta onto plates and drizzle with the tomato vinaigrette. Add the golden potatoes and succulent chicken on top, garnishing with fresh herbs. Serve with warm pita or naan on the side. Enjoy every bite!

Notes

After enjoying your Sheet Pan Pesto Chicken and Lemon Butter Potatoes, store leftovers in an airtight container in the refrigerator for up to three days. You can freeze the cooked chicken and potatoes for up to three months. Reheat in the oven for best results. This dish pairs beautifully with a fresh salad or roasted vegetables for a complete meal.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.