Sheet Pan Lemon Rosemary Dijon Chicken with Feta Goddess Sauce
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Half Baked Harvest · by Tieghan Gerard★ 4.3 (873)

Sheet Pan Lemon Rosemary Dijon Chicken with Feta Goddess Sauce

NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 85%
CARBS 29G24% OF CAL
3G FIBER3G SUGAR23G OTHER
FAT 22G41% OF CAL
6G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sheet pan lemon rosemary chicken with roasted potatoes and asparagus, finished with a feta goddess sauce. This colorful, flavorful dinner is anything but average.

mainamericanchickengluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 6 tablespoons extra virgin olive oil, plus more for serving
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic, minced or grated ((or 1 teaspoon garlic powder))
  • 1 medium shallot, finely chopped ((or 1 teaspoon onion powder))
  • 2 tablespoons chopped fresh rosemary ((or 1 tablespoon dried rosemary))
  • 1 teaspoon smoked paprika
  • juice and zest of 1 lemon
  • kosher salt and black pepper
  • 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 ((or 2 tablespoons dried herbs))
  • 1/4 teaspoon smoked paprika
  • 1 pinch crushed red pepper flakes
PREP
20M
SODIUM
687MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.