Sheet Pan Dinner---Rosemary Lemon Chicken with Crispy Potatoes, Asparagus and Feta Sauce
 
 
Author:
Ingredients
  • 7 Tbls. olive oil
  • 2 Tbls. Dijon mustard
  • 4 cloves garlic, minced
  • 1 medium shallot, minced
  • 2 Tbls. chopped fresh rosemary
  • 1 tsp. smoked paprika
  • juice and zest of 1 lemon
  • 1 tsp. each kosher salt and black pepper
  • 2 pounds boneless chicken breasts or thighs
  • 3-4 medium russet potatoes, cut into 2 inch pieces
  • kosher salt and black pepper
  • 1 small bunch asparagus, ends trimmed
  • For the Feta Sauce:
  • 4 ounces feta cheese
  • ¼ cup plain Greek yogurt
  • 1 clove garlic, minced
  • ¼ tsp. crushed red pepper flakes
  • juice from 1 lemon
  • ¼ cup dill, chopped
  • 2 Tbls. parsley, chopped
Instructions
  1. Preheat oven to 425 degrees F. In a large bowl, combine 4 tablespoons olive oil, the mustard, garlic, shallot, rosemary, paprika, lemon zest, lemon juice, and salt and pepper. Add the chicken and toss well to combine. Let sit 15-20 minutes.
  2. On a baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender.
  3. Remove the potatoes from the oven and push them to one side of the pan. Put the chicken on the other side. Arrange asparagus around the chicken. Drizzle over 1 tablespoon olive oil, season with salt and pepper. Return the pan to oven and roast for 25-35 minutes more, until the chicken is cooked through.
  4. To make feta sauce, Combine the feta, yogurt, garlic, red pepper flakes, and lemon juice in a blender and blend until smooth and creamy. Stir in the herbs and set aside.
  5. To serve, divide the chicken, potatoes, and asparagus between plates. Spoon the feta sauce over the chicken.
Recipe by Tonja's Table at https://tonjastable.com/2021/01/sheet-pan-dinner-rosemary-lemon-chicken-with-crispy-potatoes-asparagus-and-feta-sauce/