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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 recipe brings together the bright flavors of lemon and pesto for a comforting meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Cozy Dinners
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless chicken breasts or thighs cut into pieces
  • 1/2 cup Basil pesto homemade or store-bought
  • 1 medium Shallot finely chopped
  • 1 tablespoon Lemon zest
  • 2 tablespoons Lemon juice
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1/4 teaspoon Crushed red pepper flakes
For the Potatoes
  • 2 medium Medium russet potatoes peeled and cut
  • 2 tablespoons Extra virgin olive oil for drizzling
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
For the Finish
  • 3 tablespoons Salted butter added post-roasting
  • 2 cloves Garlic finely chopped
  • 1 tablespoon Sesame seeds
  • 1/4 cup Oil-packed sun-dried tomatoes chopped
  • 2 tablespoons Chopped fresh dill or thyme
  • 1 tablespoon Balsamic vinegar
  • 1/2 cup Feta cheese cubed
  • 1/2 cup Plain Greek yogurt
  • 1 tablespoon Extra virgin olive oil for drizzling
To Serve
  • 4 pieces Pita or naan
  • 1/4 cup Fresh herbs like basil or parsley

Equipment

  • Sheet Pan
  • mixing bowl

Method
 

How to Make
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, combine the boneless chicken, basil pesto, shallot, lemon zest, lemon juice, kosher salt, black pepper, and crushed red pepper flakes. Mix well and let it marinate for at least 15 minutes.
  3. On a sheet pan, arrange the marinated chicken pieces, leaving enough space between them. Scatter the cut potatoes around the chicken.
  4. Drizzle the extra virgin olive oil over the chicken and potatoes. Sprinkle with additional salt and black pepper. Toss everything gently.
  5. Place the sheet pan in the oven and roast for 30 minutes, or until the chicken is nearly cooked through and the potatoes are softening.
  6. In a small bowl, mix together the salted butter, garlic, sesame seeds, sun-dried tomatoes, dill or thyme, and balsamic vinegar.
  7. Drizzle the butter mixture over the chicken and potatoes, then return the pan to the oven for an additional 10 minutes.
  8. Remove the pan from the oven and top it with cubed feta cheese and dollops of Greek yogurt.
  9. Serve the dish with warm pita or naan, and finish with fresh herbs.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 1200mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

For an extra zing, consider adding a squeeze of fresh lemon juice before serving.

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