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Sheet Pan Pesto Chicken and Lemon Butter Potatoes

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.