Half Baked Harvest· by Tieghan Gerard★ 4.3 (873)

Sheet Pan Lemon Rosemary Dijon Chicken with Feta Goddess Sauce

Name: Sheet Pan Lemon Rosemary Dijon Chicken with Feta Goddess Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: american
Ingredients: 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

Nutrition Facts

Per serving · recipe makes 6 · 1h total

Servings

Calories

25% of a 2,000 cal day

502KCAL

Protein

43g86% DV

% DAILY VALUE

Total Fat23g

30%

Saturated6g

29%

Unsaturated17g

—

Total Carbs31g

11%

Fiber4g

14%

Total Sugars3g

—

incl. Added Sugars0g

Starch24g

—

Sodium599mg

26%

% Daily Value is based on a 2,000 calorie day.

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

Ingredients

6 SERVINGS

6 tbspextra virgin olive oil
2 tbspDijon mustard
4garlic — minced or grated, or garlic powder
1medium shallot — finely chopped, or onion powder
2 tbspchopped fresh rosemary — or dried rosemary
1 tspsmoked paprika
1lemon — juice and zest
kosher salt and black pepper
2 lbboneless chicken breasts — or boneless chicken thighs
3–4medium russet potatoes — cut into 2 inch pieces
1 tbspraw sesame seeds
1 bunchsmall bunch asparagus — ends trimmed
4–6 ozfeta cheese
¼ cupplain Greek yogurt
1garlic — grated
1lemon juice — from 1 lemon
¼ cupchopped fresh tender herbs — or dill or basil or parsley or dried herbs
¼ tspsmoked paprika
1 pinchcrushed red pepper flakes

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

1h total

Read the method on Half Baked HarvestTieghan Gerard’s original page

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mainamericanchickengluten free

Nutrition is estimated by Chive from the ingredients above, per serving.

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